A refreshing Thai-inspired one-pot dish for summer time! Its tropical flavour from caramelised pineapple pairs well with the sweet-savoury curry fried rice, it can be put together in just 15mins.
200g pineapple chunks
200g cooked jasmine rice
2 small/1 medium bell pepper, finely diced
1 small red onion, finely diced
150g king prawns
10g basil leaves, shredded
2 eggs, beaten
2 tbsp cooking oil
2 chopped spring onions
coriander, to garnish
Seasonings for prawns
1/2 tsp ground pepper
1 tsp salt
Seasonings for rice
1 tbsp light soy sauce
1 tsp medium curry powder
1 tsp fish sauce, optional
Heat cooking oil in a large wok/frying pan over high heat, add prawns and its seasonings, stir fry for 3 mins until they are cooked, set aside.
Add pineapple chunks in the pan, cook for 3 mins until the surface is slightly browned.
Add rice and beaten eggs into the pan, gently stir to coat the rice with egg, season the rice with seasonings.
Add red onion, bell pepper, spring onion and basil, stir fry for 4-5 mins until all ingredients become tender and aromatic.
Garnish with coriander and serve hot.
Try out this Sticky Pineapple and Pork Belly Skewers now!