Prawn and Pineapple Thai Fried Rice

Ingredients

• 600 g cooked jasmine rice (cooled)
• 300 g raw king prawns
• 220 g tinned pineapple chunks in juice
• 2 eggs
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1 red chilli
• 4 spring onions
• 2 tbsp vegetable oil

Method

1. 1

   Heat the oil in a wok over a high heat. Add the prawns and stir-fry for 2 minutes until pink, then remove and set aside.

2. 2

   Push a little oil to the centre, crack in the eggs and scramble until just set.

3. 3

   Add the cold rice, breaking up clumps, and stir-fry for 2 minutes.

4. 4

   Return the prawns to the wok along with the drained pineapple chunks and sliced chilli.

5. 5

   Splash in the fish sauce and soy sauce, toss everything together for 1 minute.

6. 6

   Scatter over sliced spring onions and serve straight away.