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Prawn and Pineapple Fried Rice

Prawn and Pineapple Fried Rice 
  • 4 People
  • 45 min.
  • easy 
Use Rajah All-In-One Curry Powder to transform cooked rice into a bright and crunchy dish starring prawns, pineapple, green beans and cashew nuts. For a vegetarian version, you can use firm tofu cubes in place of prawns. 

Tips

Short grain rice works best in this recipe, but you can use any type of cooked rice. 

Ingredients
  • 60 ml (¼ cup sunflower oil
  • 6 spring onions, chopped
  • 45 ml (3 tbsp) Rajah All-In-One Curry Powder
  • 1 green or red chilli, chopped
  • 10 ml (2 tsp) finely grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 20 prawns, peeled and deveined
  • 2 eggs
  • 4 cups chilled cooked rice (see Cook’s Notes below)
  • 250 ml (1 cup) diced fresh pineapple
  • 45 ml (3 Tbsp) fish sauce
  • 60 ml (¼ cup) chicken stock
  • 100 g green beans, halved lengthways
  • 125 ml (½ cup) toasted cashew nuts
  • extra chopped spring onions, to serve
  • fresh coriander or basil, to serve
Cooking Method

  1. Heat half the oil in large pan or wok, add the spring onions and cook for 1 minute.

  2. Add the Rajah All-In-One Curry Powder, chilli, ginger and garlic and cook for 2 minutes, stirring.

  3. Add some more oil, then add the prawns, stirring to coat them with the contents of the pan.

  4. Move the prawns to the side of the pan to continue cooking. Tilt the pan and break in the eggs. Stir them around for about 2 minutes, as if you are making scrambled eggs.

  5. Now add the cooked rice and mix everything together well. Stir in the pineapple, fish sauce, chicken stock and green beans.

  6. When the rice has heated through and the flavours are well combined, serve scattered with toasted cashews, chopped spring onions and coriander.

  • Nut Free
  • Dairy Free
  • Gluten Free

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