This Thai-inspired pineapple and prawn fried rice is a delight to have on the table any day of the week. Packed full of flavour and juicy pieces of pineapple, this is a meal you won’t forget.
425g Golden Circle Pineapple Pieces in Juice, drained
2 spring onions, sliced
3 cups cooked Jasmine rice
2 tbsp soy sauce
2 tbsp fish sauce
2 tsp sugar
¼ tsp ground turmeric
Lime wedges, optional
INGREDIENTS
Made with
Instructions
Step 1
Heat a drizzle of olive oil in a large frying pan or wok over medium-high heat. Add the eggs and scramble until just cooked, then transfer to a plate and set aside.
Step 2
In the same pan, add a drizzle of olive oil and cook the prawns for a few minutes on each side or until starting to colour. Remove from the pan and set aside.
Step 3
Add the garlic and onion to the same pan and sauté for 4-5 minutes or until the onion is starting to soften, adding extra oil if necessary. Stir through the cashews, peas, pineapple and three-quarters of the spring onion and cook for a minute.
Step 4
Return the egg and prawn back into the pan, along with the rice, soy sauce, fish sauce, sugar, and turmeric and season with salt and pepper. Cook for 4-5 minutes or until the rice is heated through.
Step 5
Sprinkle over the remaining spring onions and garnish with lime wedges. Serve and enjoy!
Tips
For some added heat, sprinkle a teaspoon of chilli flakes in with the garlic and onion.
What do I need?
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1
3 eggs, lightly beaten
2
500g raw prawn cutlets, defrosted
3
3 garlic cloves, minced
4
1 onion, diced
5
⅓ cup roasted cashew nuts
6
1 cup frozen peas
7
425g Golden Circle Pineapple Pieces in Juice, drained