Thai Pineapple and Prawn Stir-fry – A delicious one-wok meal

Stir-fry meals aren’t just tasty, but they are so easy to make. This special Thai Pineapple and Prawn Stir-fry recipe is both of these things. This stir-fry is a crowd-pleaser and is sure to be a hit at the dinner table.

This is a great recipe to make when you have leftover rice, especially if the rice has been in the fridge for at least three days. Combined with fresh vegetables packed with essential vitamins and minerals, as well as protein and Omega-3 from the prawns, you have a full course meal. It also works very well as a side dish to your Asian-themed dinner party. You are more than welcome to use shrimp (frozen or fresh) if you can’t find prawns. If you are using fresh prawns, make sure to clean and devein them before cooking.

Our Thai Pineapple and Prawn Stir-fry is a great one-pan, or wok, meal.

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Thai Pineapple and Prawn Stir-fry

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Recipe by Irene Muller Course: MainCuisine: AsianDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Ingredients

• 300 g cooked rice, Basmati or Yasmin rice, cooked 3 days beforehand

• 3-4 tbsp olive oil

• 1 bunch spring onions, greens and white parts separated

• 1 green pepper, deseeded and cut in chunks

• 3 tbsp Thai green curry paste

• 4 tbsp soy sauce

• 2 large eggs (beaten)

• 150 g frozen peas

• 200 g pineapple, chopped into small chunks

• 450 g frozen prawns (thawed)

• 3 limes (and the juice of one lime)

Method

• Heat the oil in a wok, add the white spring onions on medium heat, sauté (fry on high heat and constantly tossing or stirring) for 2 minutes.
• Stir in the green pepper chunks, followed by the pineapple and sauté until pineapple is heated through.
• Stir in the green curry powder.
• Add the rice, stir-frying until ingredients are all heated through then push the rice ingredients to the sides of the wok.
• Add more oil if necessary and scramble the eggs, then stir the prawns and peas in the rice and stir-fry until prawns and peas are cooked.
• Stir in the spring onion greens, lime juice and coriander.
• Spoon into bowls and serve with extra lime wedges and soy sauce.

Notes

• Serve immediately

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Looking for more Thai-inspired meals? We have excellent suggestions for you to try, just check out our recipes.