Prawn & Pineapple Fried Rice

• Jasmine Rice(300 g)
• King Prawns(400 g)
• Pineapple(250 g)
• Eggs(2)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Green Onions(3)
• Coriander(15 g)optional
• Lime(1)
• Rapeseed Oil(2 tbsp)
• Sesame oil(1 tbsp)
• Soy sauce(2 tbsp)
• Fish sauce(1 tbsp)
• Oyster Sauce(1 tbsp)
• White sugar(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Cook {Jasmine Rice} in plenty of water until just tender, about 10 minutes. Drain well, spread it out on a tray or large plate, and let the steam escape while you prep the rest.

   ~10 min

2. 2

   While the rice cooks, peel and finely chop {Onion}, dice {Bell pepper}, mince {Garlic}, slice {Green Onions}, cut {Pineapple} into small bite-size pieces, roughly chop {Fresh cilantro}, and pat the {Prawns} dry. In a small bowl, mix {Soy sauce}, {Fish sauce}, {Oyster Sauce}, and {White sugar}.

   ~10 min

3. 3

   Heat a large wok or frying pan over high heat with {Vegetable oil}. Add the {Prawns} and stir-fry for 2 minutes until pink and lightly golden in spots. Push them to one side, add the {Eggs}, and scramble until just set.

   ~3 min

4. 4

   Add the {Onion}, {Bell pepper}, and {Garlic}. Stir-fry for 2 minutes until the vegetables soften slightly. Add the drained rice, breaking up any clumps, then toss in the {Pineapple} and sauce mixture. Stir-fry for 4 minutes until the rice is hot and evenly coated.

   ~6 min

5. 5

   Finish with {Sesame oil}, most of the {Green Onions}, the chopped {Fresh cilantro}, and {Black pepper}. Squeeze over half the {Lime} and toss well. Serve hot with the remaining {Green Onions} and the rest of the {Lime} cut into wedges.

   ~4 min