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Pineapple Fried Rice
4.8
(381)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
1 pineapple
8 tablespoons vegetable oil, divided
2 eggs, beaten
½ lb king prawn (200 g)
3 cloves garlic, minced
1 red chili, finely diced
1 onion, finely chopped
1 ¾ cups rice (400 g), cooked
1 cup mixed vegetable (150 g)
1 tablespoon fish sauce
1 lime, juiced
2 spring onions, finely chopped
Nutrition Info
Calories 893
Fat 63g
Carbs 48g
Fiber 10g
Sugar 19g
Protein 37g
How to Make It
1. Step
Using a sharp knife carefully cut the pineapple in half lengthways.
2. Step
Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
3. Step
Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
4. Step
In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
5. Step
Once cooked, push the eggs to a side and add in the prawns to the other side.
6. Step
Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
7. Step
Heat the wok until smoking hot and pour in 6 tablespoons of oil.
8. Step
Add the garlic, chilli, and onion and stir until fragrant.
9. Step
Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
10. Step
Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
11. Step
Serve in the empty pineapple halves, along with some lime juice and spring onions.
12. Step
Enjoy!
Tags
Pescatarian
Dairy-Free
High-Fiber
High-Protein
One Top Friendly
Saute Pan
Cutting Board
Chef's Knife
Lunch
Kid-Friendly
Wok
Summer
Date Night
Weeknight
Easy
Thai
Stove Top
One-Pot or Pan
Pan Fry
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