How To Make Thai Fried Prawn & Pineapple Rice
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Serves:
Ingredients
- 2 cups cooked jasmine rice, chilled
- 1/2 pound prawns, peeled and deveined
- 1 cup pineapple chunks, fresh or canned
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon curry powder
- 1/2 teaspoon sugar
- 1/4 cup cashews, roasted and chopped
- 2 green onions, sliced
- Fresh cilantro, for garnish
Instructions
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Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and onion, and cook until fragrant and translucent.
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Add the prawns and stir-fry until cooked through and pink. Remove the prawns from the wok and set aside.
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In the same wok, add the chilled rice and break up any clumps with a spoon. Stir-fry for a few minutes until the rice is heated through.
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Push the rice to the side of the wok and crack the eggs into the empty space. Scramble the eggs until cooked, then mix them into the rice.
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Add the fish sauce, soy sauce, oyster sauce, curry powder, and sugar to the wok. Stir well to coat the rice evenly.
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Fold in the pineapple chunks and frozen peas, and cook for another 2-3 minutes until heated through.
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Return the prawns to the wok and stir to combine with the rice and vegetables.
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Remove from heat and garnish with roasted cashews, sliced green onions, and fresh cilantro.
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Serve hot and enjoy!
Nutrition
- Calories : 438kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Cholesterol : 135mg
- Sodium : 1122mg
- Total Carbohydrates : 55g
- Dietary Fiber : 3g
- Sugar : 9g
- Protein : 22g
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