Pineapple Prawn Fried Rice
Fruity, fresh and spicy Thai style one pot rice dish - perfect for summer!
Equipment
- Chopping board
- Sharp knife
- Wok
- Small Bowl
- Flat spoon
Ingredients
- 4 cups Cooked Jasmine or long grain rice
- 2 cups king prawns
- 4 eggs
- 1 cup peas
- 1 cup diced carrots
- 1 diced red pepper
- 2 spring onion
- 1 onion
- 1 garlic
- ½ cup pineapple chunks
- 2 thai chillies
- ¼ cup cashews
Fried Rice Sauce
- 1 tbsp soy sauce
- 1 tsp sweet soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp coconut sugar
- ½ tsp white pepper
- ½ tsp curry powder
Instructions
- Wash vegetables and dice the carrot, pepper and onion into small cubes. Mince the garlic and slice the spring onion into small rounds.
- In a bowl add all the rice sauce ingredients and whisk until well combined.
- Put the wok on the heat and turn to high, allow to heat until smoking hot then add the oil. Heat shortly then add the seasoned prawns and fry for 2 minutes then remove to a plate.
- Crack the 4 eggs into the hot oil and allow to fry and solidify then turn cook for a further 1-2 minutes until fluffy and yellow then remove from wok to plate.
- Throw in the vegetable mix and stir fry for 7 minutes before adding the sauce. Stir and allow to come to a bubble before adding the rice. Turn the rice into the sauce and veg using a flat spoon.
- Add the egg back to the pan and mix all the components together with a large flat spoon. Finally add the pineapple chunks and prawns to the wok for the last 2 minutes of frying to finish cooking and warm them back up.
Notes
ATTENTION - Be careful when cooking at high temperatures! Pay full attention when heating wok to smoking. If you are nervous or a beginner cook send me a message or comment below. Alternatively, add the prawns to the oil before it begins to smoke.