Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 6 people
Estimated cost per serve is 10.19 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
6
- 3 eggs, lightly beaten
- 500grams raw prawn cutlets, defrosted
- 3 garlic cloves, minced
- 1 onion, diced
- 440grams Golden Circle Australian Pineapple Pieces in Juice
- 2 spring onions, sliced
- 3 cups jasmine rice, cooked
- 2tablespoons soy sauce
- 2tablespoons fish sauce
- 1/3 cup roasted cashew nuts
- 1 cup frozen peas
- 2teaspoons sugar
- 1/4teaspoons ground turmeric
- lime wedges (optional)
Description
This Thai-inspired pineapple and prawn fried rice is a delight to have on the table any day of the week. Packed full of flavour and juicy pieces of pineapple, this is a meal you won't forget.
Method
Step 1 of 5
Heat a drizzle of olive oil in a large frying pan or wok over medium-high heat. Add the eggs and scramble until just cooked, then transfer to a plate and set aside.
Step 2 of 5
In the same pan, add a drizzle of olive oil and cook the prawns for a few minutes on each side or until starting to colour. Remove from the pan and set aside.
Step 3 of 5
Add the garlic and onion to the same pan and sauté for 4-5 minutes or until the onion is starting to soften, adding extra oil if necessary.
Step 4 of 5
Stir through the cashews, peas, pineapple and three-quarters of the spring onion and cook for a minute.
Step 5 of 5
Sprinkle over the remaining spring onions and garnish with lime wedges. Serve and enjoy!
Instruction tip
For some added heat, sprinkle a teaspoon of chilli flakes in with the garlic and onion.
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