Freezable family recipe for 4 people, takes only 15 mins; recipe has sunflower oil, spring onions, green pepper, pineapple, thai green curry paste, light soy sauce, basmati rice, large egg, frozen pea, bamboo shoot, prawn, lime and coriander.
Thai fried prawn & pineapple rice
Course: Freezable family
Servings
4
servings
Prep time
10 mins
Ingredients
- Coriander: handful coriander leaves (optional)
- Lime: 2-3 limes, 1 juiced, the rest cut into wedges to serve
- Spring Onions: bunch spring onions, greens and whites separated, both sliced
- Frozen Pea: 140g frozen peas
- Sunflower Oil: 2 tsp sunflower oil
- Prawn: 250g frozen prawns, cooked or raw
- Green Pepper: 1 green pepper, deseeded and chopped into small chunks
- Basmati Rice: 300g cooked basmati rice (brown, white or a mix - about 140g uncooked rice)
- Large Egg: 2 large eggs, beaten
- Pineapple: 140g pineapple, chopped into bite-sized chunks
- Thai Green Curry Paste: 3 tbsp Thai green curry paste
- Bamboo Shoot: 225g can bamboo shoots, drained
- Light Soy Sauce: 4 tsp light soy sauce, plus extra to serve
Directions
- 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.
- 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.
