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
Scale
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
