Thai pineapple rice with prawns

Name: Thai pineapple rice with prawns
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 350 g Plain ready-cooked rice; 200 g Raw peeled prawns; 100 g Egg, without shell; 160 g Pineapple flesh; 60 g Peas; 30 g Plain cashew nuts; 15 g Rapeseed oil; 12 g Fish sauce; 4 g Curry powder (check mustard); 40 g Spring onion; 6 g Garlic; 20 g Lime juice; 4 g Sugar; 2 g Salt

Pineapple, prawns, egg, cashews and peas folded through fragrant Thai-style fried rice.

Estimated total time: 25 minutes2 portionsAbout 630 kcal per portion

Thai pineapple rice with prawns — representative dish photograph — Photo: Ceeseven · CC BY-SA 3.0 · Photo source. Wikimedia photograph; responsive cropping. Restaurant portion, egg and shell presentation differ from the measured two-person home adaptation; the actual sauce is unknown.

Ingredients for 2 portions

350 g Plain ready-cooked rice
200 g Raw peeled prawns
100 g Egg, without shell
160 g Pineapple flesh
60 g Peas
30 g Plain cashew nuts
15 g Rapeseed oil
12 g Fish sauce
4 g Curry powder (check mustard)
40 g Spring onion
6 g Garlic
20 g Lime juice
4 g Sugar
2 g Salt

Method

Have 350 g plain cooked rice chilled safely in advance; cooking rice from dry is not included in the 25 minutes. Thaw 200 g peeled prawns completely if frozen. Cut 160 g pineapple into bite-sized pieces, slice 40 g spring onion and mince 6 g garlic. Beat 100 g shelled egg and mix 12 g fish sauce, 4 g curry powder and 4 g sugar in a small cup.
Heat about half of the 15 g rapeseed oil in a wide hot pan. Fry the prawns until pink and opaque throughout, about 3–4 minutes, and set aside. Add the beaten egg, stir just until set and transfer it beside the prawns.
Add the remaining oil and garlic to the pan for 30 seconds. Stir-fry 60 g peas and pineapple for 2 minutes, then add the chilled cooked rice. Break up the grains and heat them thoroughly until steaming hot. Stir in the fish-sauce mixture and 2 g salt.
Return the cooked prawns and egg to the pan. Fold in 30 g plain cashews and the spring onion for about a minute. Turn off the heat, add 20 g lime juice, and divide into two generous servings. Do not reuse a hollowed pineapple shell as a food bowl unless it has been properly washed and handled.

Pailin Chongchitnant’s Thai pineapple fried rice reference uses pineapple, rice, cashews, seafood, egg and a savoury sauce. This measured two-person adaptation omits optional garnishes and uses ready-cooked rice; it is distinct from the catalogue’s Malaysian nasi goreng and prawn pad Thai. The photograph shows the dish served inside a pineapple, with egg and prawns visible, but its exact ingredients and seasoning are unknown. Curry-powder labels may include mustard; this recipe conservatively flags it. The energy figure is calculated from listed edible weights, not measured in a lab.

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Allergens and ingredient checks

Listed allergens: crustaceans, eggs, fish, mustard, nuts. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Pailin Chongchitnant / Hot Thai Kitchen — pineapple fried rice

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