Prawn and Pineapple Fried Rice
Tips
Short grain rice works best in this recipe, but you can use any type of cooked rice.
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.
Feeds
4People
Preparation time
45Min.
easy
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
Preparation method
- Heat half the oil in large pan or wok, add the spring onions and cook for 1 minute.
- Add the Rajah All-In-One Curry Powder, chilli, ginger and garlic and cook for 2 minutes, stirring.
- Add some more oil, then add the prawns, stirring to coat them with the contents of the pan.
- 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.
- Now add the cooked rice and mix everything together well. Stir in the pineapple, fish sauce, chicken stock and green beans.
- When the rice has heated through and the flavours are well combined, serve scattered with toasted cashews, chopped spring onions and coriander.
Nutrition
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