Thai fried prawn & pineapple rice

  • Prep Time
    10 mins
  • Cook Time
    15 mins
  • View

This quick, low-calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead – run it under cold water to chill quickly, then freeze in a food bag for up to one month.




per serving

  • Daily Value*
  • low in kcal 311 low in fat 10g saturates 2g carbs 32g sugars 7g fibre 6g protein 21g salt 2.9g


    Step 1

    Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.

    Step 2

    Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.

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