Thai fried prawn & pineapple rice

Thai fried prawn & pineapple rice

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(5 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead - run it under cold water to chill quickly, then freeze in a food bag for up to one month

Nutrition and extra info

Nutrition: per serving

  • kcal311
  • fat10g
  • saturates2g
  • carbs32g
  • sugars7g
  • fibre6g
  • protein21g
  • salt2.9g
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  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 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



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 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



    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2-3 limes, 1 juiced, the rest cut into wedges to serve



    The same shape, but smaller than…

  • handful coriander leaves (optional)


  1. 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.

  2. 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.

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Comments, questions and tips

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31st Jan, 2017
This is delicious. I didn't have a green pepper so I swapped it for a leek.
7th Jan, 2017
Delicious! Made with brown rice and it was lovely. Only swap I made is changing sunflower oil for coconut oil.
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