Thai Fried Prawn & Pineapple Rice Recipe
Introduction
This Thai fried prawn and pineapple rice is a vibrant, flavorful dish that combines sweet pineapple with spicy green curry paste and tender prawns. It’s quick to prepare and perfect for a satisfying weeknight meal full of fresh, aromatic ingredients.
Ingredients
- 2 tsp sunflower oil
- Bunch spring onions, greens and whites separated, both sliced
- 1 green pepper, deseeded and chopped into small chunks
- 140g pineapple, chopped into bite-sized chunks
- 3 tbsp Thai green curry paste
- 4 tsp light soy sauce, plus extra to serve
- 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
- 2 large eggs, beaten
- 140g frozen peas
- 225g can bamboo shoots, drained
- 250g frozen prawns, cooked or raw
- 2-3 limes, 1 juiced, the rest cut into wedges to serve
- Handful coriander leaves (optional)
Instructions
- Step 1: Heat the sunflower oil in a wok or non-stick frying pan over medium heat. Add the spring onion whites and fry for 2 minutes until softened.
- Step 2: Stir in the chopped green pepper and cook for 1 minute, then add the pineapple chunks and cook for another minute.
- Step 3: Mix in the Thai green curry paste and 4 teaspoons of light soy sauce, stirring to combine all the ingredients well.
- Step 4: Add the cooked basmati rice to the pan and stir-fry until the rice is piping hot.
- Step 5: Push the rice mixture to one side of the pan. Pour the beaten eggs into the empty side and scramble gently until cooked.
- Step 6: Stir the peas, drained bamboo shoots, and prawns into the rice and eggs. Cook for 2 minutes more until the prawns are heated through and the peas are tender.
- Step 7: Finally, stir in the spring onion greens, lime juice, and coriander leaves if using. Serve the rice in bowls with extra lime wedges and soy sauce on the side.
Tips & Variations
- Use pre-cooked prawns for a quicker meal or raw prawns for more flavor; just ensure they are cooked through before serving.
- Swap pineapple for mango or diced apples for a different twist on sweetness.
- Add chopped chili or a splash of fish sauce for extra heat and depth.
- You can substitute basmati rice with jasmine rice for a more fragrant dish.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to keep the rice moist. Avoid reheating multiple times for best texture and safety.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh prawns instead of frozen?
Yes, fresh prawns work well. Just peel and devein them before cooking, and add them to the pan until they turn pink and opaque.
Is this recipe suitable for meal prep?
Absolutely! This dish reheats well, making it a great option for preparing in advance and enjoying throughout the week.
Print
Thai Fried Prawn & Pineapple Rice Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Thai fried prawn and pineapple rice dish featuring sweet pineapple chunks, succulent prawns, and fragrant green curry paste stir-fried to perfection. This quick and easy one-pan meal is enhanced with bamboo shoots, peas, spring onions, and a zesty squeeze of lime, making it a perfect fusion of sweet, savory, and tangy flavors.
Ingredients
Vegetables and Aromatics
- Bunch spring onions, greens and whites separated, both sliced
- 1 green pepper, deseeded and chopped into small chunks
- 140g pineapple, chopped into bite-sized chunks
- 225g can bamboo shoots, drained
- 140g frozen peas
- Handful coriander leaves (optional)
Proteins
- 250g frozen prawns, cooked or raw
- 2 large eggs, beaten
Pantry Items
- 2 tsp sunflower oil
- 3 tbsp Thai green curry paste
- 4 tsp light soy sauce, plus extra to serve
- 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
Fresh
- 2–3 limes, 1 juiced, the rest cut into wedges to serve
Instructions
- Prepare the aromatics: Heat 2 teaspoons of sunflower oil in a wok or non-stick frying pan over medium-high heat. Add the sliced spring onion whites and fry for about 2 minutes until softened and fragrant.
- Add vegetables and pineapple: Stir in the chopped green pepper and cook for 1 minute. Follow with the pineapple chunks and cook for an additional minute, stirring continuously to prevent sticking.
- Incorporate curry paste and soy sauce: Add 3 tablespoons of Thai green curry paste and 4 teaspoons of light soy sauce to the pan. Stir thoroughly to coat the vegetables and pineapple with the aromatic paste and sauce.
- Fry the rice: Add the cooked basmati rice to the pan. Stir-fry the mixture, tossing frequently until the rice is piping hot and evenly coated with curry and vegetables.
- Cook the eggs: Push the rice mixture to one side of the pan to create space. Pour the beaten eggs into the empty side and scramble them gently until just set.
- Combine peas, bamboo shoots, and prawns: Stir the peas, drained bamboo shoots, and frozen prawns into the rice and eggs mixture. Continue to cook and stir-fry for 2 more minutes until peas are tender and prawns are heated through.
- Finish with greens and lime: Stir in the sliced spring onion greens, juice of 1 lime, and coriander leaves if using. Mix everything well to combine flavors evenly.
- Serve: Spoon the fried rice into bowls and serve with extra lime wedges and light soy sauce on the side for added zest and seasoning.
Notes
- You can use either cooked or raw frozen prawns, but if using raw, ensure they are fully cooked in step 6.
- For a gluten-free option, substitute light soy sauce with tamari or a gluten-free soy sauce alternative.
- Using day-old rice works best to achieve a perfect fried rice texture without mushiness.
- Adjust the amount of Thai green curry paste according to your preferred spice level.
- Add additional vegetables such as carrots or snap peas for extra color and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Thai fried rice, prawn fried rice, pineapple fried rice, green curry fried rice, quick Asian meal, stir-fry rice
