Thai Fried Rice With Pineapple and Prawns

Name: Thai Fried Rice With Pineapple and Prawns
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 3 tablespoons fish sauce; 1 tablespoon soy sauce; 2 teaspoons Thai curry powder, or regular curry powder; 1/2 teaspoon sugar; 3 to 4 cups cooked rice, preferably several days old; 3 tablespoons vegetable oil, divided; 1/4 cup shallots, finely chopped; 4 cloves garlic, finely chopped; 1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile flakes; 1 1/2 cups diced red or green bell pepper, optional; 1/4 cup chicken stock, divided; Handful of raw prawns or shrimp, shells removed or tail-on; 1 large egg; 1 small can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks; 1/2 cup frozen peas; 1/4 cup raisins, or currants; 1/2 cup roasted, unsalted cashews; 2 to 3 spring onions, finely sliced, for garnish

A simple and flavorful Thai fried rice combines pineapple and shrimp, making a delicious main or side dish.

⭐ 4.5 (52 reviews) Prep: 15 minCook: 15 minTotal: 30 minYields: 6 servings

Category Tags:

Entree Dinner Lunch

Cuisine Tags:

Thai

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Ingredients

For Stir-Fry Sauce:

3 tablespoons fish sauce
1 tablespoon soy sauce
2 teaspoons Thai curry powder, or regular curry powder
1/2 teaspoon sugar

For Thai Fried Rice With Prawns:

3 to 4 cups cooked rice, preferably several days old
3 tablespoons vegetable oil, divided
1/4 cup shallots, finely chopped
4 cloves garlic, finely chopped
1 red or green chile, thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chile flakes
1 1/2 cups diced red or green bell pepper, optional
1/4 cup chicken stock, divided
Handful of raw prawns or shrimp, shells removed or tail-on
1 large egg
1 small can pineapple chunks, drained, or 1 1/2 cups fresh pineapple chunks
1/2 cup frozen peas
1/4 cup raisins, or currants
1/2 cup roasted, unsalted cashews
2 to 3 spring onions, finely sliced, for garnish

Instructions

Prepare the stir-fry sauce by combining fish sauce, soy sauce, curry powder, and sugar; stir to dissolve.
If using leftover rice, use up to 1 tablespoon of vegetable oil to break apart any clumps.
Heat a wok or large frying pan with the remaining 2 tablespoons of vegetable oil over medium-high heat.
Add shallots, garlic, and chile; stir-fry for 1 minute.
Stir-fry bell pepper (if desired) with 1 to 2 tablespoons of chicken stock for 1 to 2 minutes.
Add shrimp and remaining chicken stock, 1 to 2 tablespoons at a time, stirring until shrimp are pink and plump (2 to 3 minutes).
Push ingredients to one side, crack in the egg, and scramble quickly.
Add rice, pineapple chunks, peas, and raisins or currants to the pan.
Drizzle with the prepared stir-fry sauce and cook for 5 to 10 minutes over medium-high to high heat, stirring until the rice is light and makes popping sounds.
Stir in cashews during the last few minutes of cooking.
Remove from heat; taste and add more fish sauce if desired for flavor adjustment.
Serve topped with spring onions.

Nutritional Info (per serving)

Calories: 396 kcal

Carbohydrate: 55 g

Cholesterol: 82 mg

Fiber: 3 g

Protein: 14 g

Saturated Fat: 2 g

Sodium: 1196 mg

Sugar: 16 g

Fat: 14 g

Unsaturated Fat: 0 g