Thai Pineapple Fried Rice

Ingredients

• 1 medium large pineapple, with green top
• 3 tbsp cooking oil
• 1 cup fresh pineapple, bite sized ( cut from whole pineapple)
• 2 tsp chopped garlic
• 1/2 onion, chopped
• 2 eggs
• 6-8 banana prawns, heads removed and cleaned
• 1/2 cup chopped capsicum
• 1/2 cup frozen peas
• 1 cup cooked day old plain rice
• 2 tsp Lee Kum Kee Premium Soy Sauce
• 2 tsp Squid Brand Fish Sauce
• 1 tsp good quality curry powder
• Salt and white pepper, to taste
• Handful of roasted unsalted cashews

Method

1. Make a pineapple bowl out of a whole pineapple. Cut pineapple lengthways. Carve a bowl out of the pineapple halves, remove pineapple core and cut pineapple into bite size pieces. Leave aside.
2. Add 2 tbsp cooking oil to wok. Heat wok to medium heat, sear prawns until slightly browned on both sides, remove from wok. Be sure not to overcook the prawns.
3. Add another 1 tbsp cooking oil to wok. Add eggs, scramble until 80% cooked.
4. Adjust heat on wok to high heat. Now add chopped onions, chopped garlic, stir fry until slightly cooked. Add rice into wok, toss until well-combined.
5. Add Lee Kum Kee Premium Soy Sauce, Squid Brand fish sauce into the rice mixture, toss until well-combined.
6. Add curry powder, toss until well-combined.
7. Add frozen peas and chopped capsicum, toss until cooked and combined.
8. Add cubed fresh pineapple, toss until well-combined.
9. Remove from heat and stir in cashews, salt and pepper to taste, tossing until well-combined.
10. Add cooked prawns from Step 2 and slightly toss until combined.
11. Serve pineapple fried rice in a pineapple bowl. Aroi mak mak!

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce
• Squid Brand - Fish Sauce