A bright and vibrant Thai-style Prawn & Pineapple Fried Rice recipe packed with shiitake mushrooms, onions and peas, perfect for busy weeknights.
- 1 tbsp light oil
- 200g (7 oz) raw king prawns (see note), patted dry
- 300g (10 1/2 oz) fresh pineapple chunks
- 2 large eggs
- 1 small brown onion
- 2 large garlic cloves
- 2 thai birds eye red chillies
- 120g (4 1/4 oz) shiitake mushrooms
- 80g (3 oz) frozen petit pois
- 120g (4 1/4 oz) jasmine rice, cooked and cooled
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp golden caster (granulated) sugar
- 2 large spring onions
- Heat 1/2 tbsp of the oil in a large, non-stick frying pan or wok set over a high heat. Add the prawns a cook for a minute or two on each side un til just coloured but not quite cooked through. Remove from the pan and set aside.
- Add the pineapple and cook for 3-4 minutes until starting to caramelise. Remove from the pan and set aside.
- Remove the pan from the heat. Whisk the eggs and add them to the hot pan, stir frying them quickly and breaking them up into rough chunks. Return them to the bowl you used to whisk them in.
- Wipe any dried egg out of the pan with a piece of kitchen towel and return it to the heat. Add the remaining 1/2 tbsp of the oil and add the onion, peeled and finely chopped. Cook for 3-4 minutes until just starting to turn golden.
- Add the garlic and the chillies, all finely chopped and cook for a further minute until aromatic. Add the mushrooms, sliced, and cook for another few minutes until they’re just cooked through.
- Add the peas to the pan and sizzle until defrosted.
- Add the rice, soy sauce, fish sauce and sugar, and return the prawns, pineapple, and the egg. Stir until everything is sizzling and combined, and the prawns have cooked through.
- Add the spring onions, finely chopped, and serve immediately.
I prefer frozen prawns as they deteriorate as soon as they’re out the water, and freezing – often done on the boats – helps slow this process.