Prawn and pineapple fried rice


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


Kaffir leaves

Red and orange peppers

Cashew nuts

Fresh or tinned pineapple


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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