Thai fried prawn & pineapple rice
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tsp sunflower oil
- bunch spring onionsgreens and whites separated, both sliced
- 1 green pepperdeseeded and chopped into small chunks
- 140g pineapplechopped into bite-sized chunks
- 3 tbsp Thai green curry paste
- 4 tsp light soy sauceplus extra to serve
- 300g cooked basmati rice(brown, white or a mix - about 140g uncooked rice)
- 2 large eggsbeaten
- 140g frozen peas
- 225g can bamboo shootsdrained
- 250g frozen prawnscooked or raw
- 2-3 limes1 juiced, the rest cut into wedges to serve
- handful corianderleaves (optional)
Nutrition: per serving
- kcal311low
- fat10glow
- saturates2g
- carbs32g
- sugars7g
- fibre6g
- protein21g
- salt2.9g
Method
step 1
Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.
step 2
Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
