Prawn and pineapple fried rice

Ingredients

Basmati rice cooked in chicken stock with two eggs scrambled added at the end

Stir fry sauce

2 spoons fish sauce

3 spoons soy sauce

Juice half lemon

Juice half lime

4 minced garlic cloves

1 shallot

1 teaspoon sugar

1 teaspoon onion powder

1 teaspoon Chinese five spice

Dash chilli oil

1 teaspoon curry powder

Chicken stock cube in 300 ml water

Prawns

Kaffir leaves

Red and orange peppers

Cashew nuts

Fresh or tinned pineapple

Method

Fry peppers,shallot and garlic in oil and after a few minutes add some of the chicken stock and cook for a further five minutes.

Add prawns and the rest of the chicken stock and cook until they turn pink. A

Add in the kaffir leaves and remove before serving.

Next add in the pineapple,rice and stir-fry sauce and cook for a few minutes. Keep the rice moving around so it doesn’t clump together or stick to the pan , add the cashew nuts to the pan toasting slightly and just before serving sprinkle some more lime juice and a small spoon of brown sugar.

This is sbspputely delicious and so moreish and full of flavour everyone will enjoy this really quick and easy dish.

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