Thai‑Style Prawn & Pineapple Egg Fried Rice
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.