Thai Pineapple and Prawn Fried Rice | Spekko Rice
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Thai Pineapple and Prawn Fried Rice

Thai Pineapple and Prawn Fried Rice

This version of the Thai classic prawn fried rice includes roasted cashew nuts, currants and peas.

  • Serves: 2
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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    15 ml (1 tbsp) oil
    2 shallots, sliced
    2 cloves garlic, chopped
    1 red chili, chopped
    1 red pepper, diced
    1 egg, lightly beaten
    30 ml (2 tbsp) chicken stock
    30 ml (2 tbsp) fish sauce or soy sauce
    7,5 ml (1/2 tbsp) curry powder
    5 ml (1 tsp) sugar
    500 ml (2 cups) cooked Spekko Long Grain Parboiled Rice
    125 ml (1/2 cup) roasted cashews nuts
    1 fresh pineapple, halved, flesh chopped, shell intact
    250 ml (1 cup) cocktail prawns, blanched
    1/4 cup peas, fresh or frozen
    1/4 cup currants
    1 green onion, sliced
    1/4 cup fresh coriander, chopped


    1.Heat the oil in a pan.
    2.Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute.
    3.Add the egg and stir-fry for a minute.
    4.Add the chicken stock, fish sauce, curry powder and sugar and stir-fry.
    5.Add the cashews and stir-fry for 30 seconds.
    6.Add the rice and stir-fry for a few minutes.
    8.Add the pineapple, prawns, peas and currants and stir-fry to mix them in.
    9.Remove from heat and serve in the pineapple shells, garnished with chopped green onions and coriander.

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