Name: Thai Fried Prawn & Pineapple Rice Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tsp sunflower oil; 4 tsp light soy sauce, plus extra to serve; Bunch spring onions, greens and whites separated, both sliced; 1 green pepper, deseeded and chopped into small chunks; 140g pineapple, chopped into bite-sized chunks; 140g frozen peas; 225g can bamboo shoots, drained; Handful coriander leaves (optional); 2-3 limes, 1 juiced, the rest cut into wedges to serve; 2 large eggs, beaten; 250g frozen prawns, cooked or raw; 3 tbsp Thai green curry paste; 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)

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Introduction

This Thai fried prawn and pineapple rice is a vibrant and flavorful dish perfect for a quick weeknight meal. The combination of sweet pineapple, spicy green curry, and juicy prawns creates a delightful balance that’s both satisfying and refreshing.

Thai Fried Prawn & Pineapple Rice Recipe - Recipe Image

Ingredients

2 tsp sunflower oil
Bunch spring onions, greens and whites separated, both sliced
1 green pepper, deseeded and chopped into small chunks
140g pineapple, chopped into bite-sized chunks
3 tbsp Thai green curry paste
4 tsp light soy sauce, plus extra to serve
300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
2 large eggs, beaten
140g frozen peas
225g can bamboo shoots, drained
250g frozen prawns, cooked or raw
2-3 limes, 1 juiced, the rest cut into wedges to serve
Handful coriander leaves (optional)

Instructions

Step 1: Heat the sunflower oil in a wok or non-stick frying pan over medium heat. Add the spring onion whites and fry for about 2 minutes until softened.
Step 2: Stir in the green pepper and cook for 1 minute, then add the pineapple and continue frying for another minute.
Step 3: Mix in the Thai green curry paste and 4 teaspoons of light soy sauce, stirring well to combine.
Step 4: Add the cooked rice and stir-fry until it is piping hot throughout.
Step 5: Push the rice to one side of the pan and pour the beaten eggs into the cleared space. Scramble the eggs gently until cooked.
Step 6: Stir the scrambled eggs back into the rice. Then add the frozen peas, bamboo shoots, and prawns, stirring well to combine.
Step 7: Continue to cook for 2 minutes until the prawns are heated through and the peas are tender.
Step 8: Stir in the spring onion greens, freshly squeezed lime juice, and coriander leaves if using.
Step 9: Spoon the rice into bowls and serve with extra lime wedges and soy sauce on the side.

Tips & Variations

Use cooked or raw prawns depending on your time; raw prawns will cook quickly in the stir-fry.
For extra heat, add a chopped fresh chili or sprinkle of chili flakes with the curry paste.
Swap bamboo shoots for water chestnuts or snap peas for added crunch.
If you prefer a vegetarian version, omit the prawns and add tofu or extra vegetables.
Leftover rice works best for this recipe as it fries more easily without becoming mushy.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat or microwave until steaming hot, adding a splash of water if needed to loosen the rice. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh prawns instead of frozen?

Yes, fresh prawns can be used and will cook quickly in the stir-fry. Just make sure they are peeled and deveined before adding them.

What type of rice is best for this dish?

Basmati or jasmine rice works well. Use leftover cooked rice or cook the rice ahead and cool it thoroughly to prevent clumping when frying.