Prawn and pineapple fried rice

Name: Prawn and pineapple fried rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g Jasmine rice, cooked the day before and chilled; 30 ml Vegetable oil; 3 Eggs, beaten; 0.2 Garlic, crushed; 4 Spring onions, sliced; 1 Peppers, diced; 300 g Prawns, raw, peeled; 150 g Frozen peas; 220 g Pineapple chunks (tinned), drained; 30 ml Soy sauce; 10 ml Fish sauce; 1 Limes, wedges; 10 ml Sriracha, optional, to serve

Sweet pineapple, juicy prawns and fluffy egg tossed through Thai-style fried rice. Cook the rice the night before and this is a ten-minute dinner.

Ingredients

300 g Jasmine rice, cooked the day before and chilled
30 ml Vegetable oil
3 Eggs, beaten
0.2 Garlic, crushed
4 Spring onions, sliced
1 Peppers, diced
300 g Prawns, raw, peeled
150 g Frozen peas
220 g Pineapple chunks (tinned), drained
30 ml Soy sauce
10 ml Fish sauce
1 Limes, wedges
10 ml Sriracha, optional, to serve

Method

Heat a little oil in a wok or large frying pan, pour in the egg and stir until just set. Tip onto a plate.
Add the rest of the oil, then the garlic, spring onions and pepper and stir-fry for 2 minutes. Add the prawns and cook until pink.
Add the cold rice, breaking it up, and the peas and pineapple. Stir-fry until the rice is piping hot.
Stir in the soy sauce, fish sauce and egg. Serve with lime wedges and sriracha for anyone who likes heat.