Thai fried prawn & pineapple rice

Thai fried prawn & pineapple rice

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(64 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


  • 2 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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
    Bamboo shoots

    Bamboo shoots

    bam-boo shoo-tz

    As expected, these are the very young shoots of many types of

  • 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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koolk_2009's picture
3rd Sep, 2018
Really tasty, will definitely make again
Claire Hu's picture
Claire Hu
27th Mar, 2018
Super yum! I made more of a curry than fried rice. I used Thai red curry paste and added plenty of mangetouts/snow peas rather than shelled peas. The bamboo and pineapple take the flavour to the next level. If you're going for a wetter dish e.g. curry, I would recommend adding a bit of juice from the bamboo and pineapple cans.
6th Sep, 2017
Loved of those recipes where you can pretty much chuck everything in as you chop it, no waiting around! I rechecked the ingredients as I didn't believe such a hearty meal was just 311 calories...I was right, my calculations put it at 312! :) Mine turned nicely, not at all sloppy.
20th Aug, 2017
I always follow a new recipe to the letter. This one turned out, for me, more like a Rissoto, it was, and looked like a sloppy mess and the timing was a joke. Think about it: Chopping a slicing the Spring Onions, preparing the fresh Pineapple, cutting up the Green Pepper, the rice alone takes 20mins before dolloping it all into the Wok and mixing it up into a most unattractive mess.
6th Sep, 2017
Captahab...suspect you overcooked the rice as it should already be cooked (and a nice texture) before you start stir-frying...and 20 minutes is quite long for rice. Mine turned nicely, not at all sloppy.
12th Jun, 2017
Easy to make and absolutely delicious.
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.
17th Oct, 2018
Is it still tasty when cooked with tinned pineapple?
goodfoodteam's picture
23rd Oct, 2018
Thanks for your question. The texture may not be as firm but it is possible to use tinned. Make sure it is tinned in natural juice rather than syrup and drain well before use.
5th Jul, 2017
Really tasty, but if you're like me and a bit of a spice wimp I'd suggest adding coconut milk to taste.
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