Recipe: Pineapple and Prawn Fried Rice
1 ½ cups cooked basmati rice
1 tsp oil
650g prawns, shelled and deveined, tail-on
1 ½ cups of fresh pineapple, cut into small chunks
5 large spring onions, chopped
3 cloves garlic, minced
1 fresh chilli pepper or jalapeño, chopped
2 tsp soy sauce (or more to taste)
1 tbsp fish sauce
Coriander to garnish
1 Cut a pineapple in half lengthwise and hollow out both halves to make two bowls.
2 Cut a piece from the outer husk side of the bottom of the pineapple halves to create a flat base.
3 Cut the pineapple flesh into small pieces and set aside.
4 Heat a non-stick wok over a high heat. Add the oil when hot.
5 Add the prawns and cook a few minutes until almost cooked though. Set the prawns aside.
6 Add the spring onions, chillies and garlic to the wok.
7 Sauté for about a minute, then add the rice and pineapple and stir a few times.
8 Add the soy and fish sauces and stir to combine.
9 Cook for another 30 seconds.
10 Place the fried rice in the hollowed-out pineapple.
11 Garnish with coriander before serving.