Thai pineapple and prawn fried rice

By admin
25 July 2014

This recipe is from Lentswe Bhengu.

1 tablespoon                            oil

2                                              shallots, sliced

2                                              cloves garlic, chopped

1                                              red chili, chopped

1                                              red pepper, diced

1                                              egg, lightly beaten

2 tablespoons                          chicken stock

2 tablespoons                          fish sauce or soy sauce

1/2 tablespoon                         curry powder

1 teaspoon                              sugar

2 cups                                     Spekko Parboiled Long Grain Rice

1/2 cup                                    cashews nuts, roasted

1                                              fresh pineapple, halved, flesh chopped, shell intact

1  cup                                      cocktail prawns

1/4 cup                                    peas, fresh or frozen

1/4 cup                                    currants

1                                              green onions, sliced

1/4 cup                                    fresh coriander, chopped

  1. Heat the oil in a pan.
  2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
  3. Add the egg and stir-fry for a minute.
  4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
  5. Add the cashews and stir-fry for 30 seconds.
  6. Add the rice, break up any clumps and stir-fry for a few minutes.
  7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in.
  8. Remove from heat and serve in the pineapple, garnished with chopped green onions and coriander