Thai‑Style Prawn & Pineapple Egg Fried Rice

This Thai‑Style Prawn & Pineapple Egg Fried Rice instantly takes us back to some of the most memorable meals from our travels. Marlini and I first encountered truly fragrant – and unapologetically fiery – versions of this dish while staying in Krabi, Thailand, in 2018.

Served straight from well‑worn woks and piled into hollowed‑out pineapple boats, the rice was alive with chilli heat, aromatic herbs, sweet bursts of pineapple and succulent prawns, all bound together by silky egg. This recipe is our homage to those vibrant flavours: bold, balanced and full of sunshine, with just enough fire to remind us why Thai street food leaves such a lasting impression.

As I’m sure I’ve mentioned before, it was Marlini who first introduced me to the simple magic of a rice cooker – nearly a decade ago now- and it’s been my go-to ever since.
I never thought I was committing any great culinary offence by sticking with the tried-and-tested pan-and-water method – after all, it had served me loyally for years. I assumed a rice cooker would be just another kitchen fad, destined to join the ever-growing collection of “must-have” gadgets that slowly retire to the cupboard… right next to the spiraliser and that thing I’m still not entirely sure how to use.

But I must admit – I’ve been completely converted. Our previous rice cooker worked so tirelessly it practically staged a protest, citing sheer exhaustion. We’ve since replaced it with a newer model – perhaps upgraded on paper, but certainly not in character, charm, or sheer work ethic.
It’s not just rice, either. It turns out to be brilliant with pulses as well – I use it regularly for black beluga and Puy lentils, and it delivers the same dependable, fuss-free results every time.

One of the main reasons I love our rice cooker is simple: perfect rice every time. Whenever I cook rice, I always make extra so it can be called into action later in the week for another dish – and this Thai‑style prawn and pineapple egg fried rice is no exception.

Here’s the science bit. Chilled, cooked rice is far better for egg fried rice because of its texture and moisture. After a night in the fridge, the grains dry out slightly, which helps them stay separate when cooked. This drier rice also absorbs sauces – soy, fish sauce, and the like – more evenly without turning soggy, giving you a more balanced flavour and a far better overall texture.

Thai‑Style Prawn & Pineapple Egg Fried Rice – the Recipe.

I must have been making versions of egg-fried rice for well over two decades. Three things have definitely changed: my store-cupboard ingredients have expanded considerably (thanks to Marlini!), I’ve travelled much further afield (our 2018 trip to Thailand was a real adventure for the taste buds), and it’s become far easier to find more exotic ingredients here in the UK. Yet somehow, finding fresh Galangal in Lincoln remains a harder find that the Dead Sea Scrolls!

As it turns out, this is my third egg-fried rice recipe on Love the Kitchen. The first was Chicken and Prawn Egg Fried Rice, followed by Egg-Fried Rice with Cashew Nuts and Lime (a vegetarian-friendly option). Nearly a decade on, it feels like the perfect time for another addition.

The key difference now is that I can draw on the memory of enjoying this dish in an authentic village restaurant on Krabi Island. What I can’t recreate is the humidity – though with temperatures set to reach 33°C in England today, in May, it might come pretty close! While I can’t quite recreate the mischievous long-tailed macaques of Krabi Island, our naughty Siberian cats – Aslan and Max – come a very close second when it’s feeding time!

While I may lack the skill to hollow out a pineapple for serving, this is my best attempt at recreating that unmistakable flavour. The real game changer for me has been Thai basil – thankfully, it’s relatively easy to find and has become a regular on the weekly shopping list. Each week, about half goes into my Thai red curry with chicken and pineapple – along with, of course, fresh pineapple itself.

I’m always amazed at how inexpensive fresh pineapple is in the UK. It tastes miles better than tinned and offers far better value than the pre-packaged chunks. While it might seem a bit daunting if you’ve never tackled one before, it really couldn’t be simpler- just a few minutes to trim off the base and crown, slice away the knobbly skin, then core and cut into chunks. We store the remaining half in a Zwilling Fresh & Save container, where it keeps well in the fridge for several days.

The other main difference from my previous versions is the technique. It’s all too easy to overcook prawns, leaving them rubbery. My revised approach is to first cook the aromatics, proteins (just until the prawns turn pink), and vegetables, then remove everything from the wok and set aside.

Once the rice, peas, and eggs have been stir-fried, return the other ingredients to the wok, toss everything together, finish with Thai basil and a squeeze of lime juice, and serve piping hot.

Please don’t be put off making this if you can’t source all the ingredients. No prawns? Try leftover chicken or simply double up on the cashew nuts. If Thai basil is tricky to find, coriander makes an easy substitute. Every version I make is slightly different – which, for me, is exactly what makes cooking so enjoyable and creative. I love to experiment.

Thai‑Style Prawn & Pineapple Egg Fried Rice

Richard Bewley

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Main

Cuisine Thai

Servings 4 people

Equipment

• large wok

Ingredients

  

• 1 large red onion diced
• 3 large cloves garlic finely sliced
• 1 thumb fresh ginger peeled and julienned
• 2 birds eye chillis finely sliced
• 1 large carrot peeled and cubed
• 0.5 Romano pepper cubed
• 1 large handful raw cashew nuts
• 200 g bag of raw tiger prawns defrosted
• 0.5 fresh pineapple cubed
• 1 tbsp Nam Pla Fish Sauce
• 2 tbsp dark soy sauce
• 1 cup frozen garden peas defrosted
• 4 cups cooked white basmati rice chilled
• 2 large free-range eggs
• 0.5 tbsp sesame oil
• small bunch Thai Basil leaves
• 2 large limes juiced
• 3 tbsp organic sunflower oil

Instructions

 

• Defrost the prawns using my tried-and-tested method in the notes below. For the garden peas, place them in a sieve, rinse under cold running water while gently agitating, then leave to drain for about 1 hour, or until fully defrosted.
• Prepare the aromatics. Finely dice and slice the red onion, garlic, ginger, and bird’s eye chillies, then place them together in a small bowl and set aside.
• Prepare the vegetables. Peel the carrot and cut it into small cubes. Dice the Romano pepper, then combine both in a separate bowl and set aside.
• Heat a large wok over medium-high heat, add 2 tablespoons of sunflower oil, then add the raw cashew nuts and stir-fry for 1–2 minutes.
• Add the chopped aromatics and stir-fry for a further 1–2 minutes.
• Add the chopped vegetables and the drained raw tiger prawns. Splash over 1 tablespoon of soy sauce and the Nam Pla (fish sauce), then stir-fry until the prawns turn pink.
• Transfer the contents of the wok to a bowl and set aside.
• Add the remaining sunflower oil to the wok, then add the chilled basmati rice and spread it out evenly, pressing it down gently with a turner.
• Heat through for 2 minutes, then add the defrosted peas and stir well. Cook for a further 1–2 minutes, then add the remaining soy sauce and mix thoroughly.
• Make a well in the centre of the rice. Crack in the two large free-range eggs and add the sesame oil. Mix with a turner until lightly scrambled, then thoroughly fold into the rice and peas.
• Return the cashew nut, prawn, vegetable, and aromatic mixture to the wok and fold through thoroughly.
• Add the crudely chopped Thai basil leaves and the juice of 1½ limes, then fold through once more until well combined.
• Transfer to serving bowls and serve with a wedge of lime. Enjoy!

Notes

My tried-and-tested Prawn defrosting method can be found here.