Thai Fried Prawn & Pineapple Rice Recipe
A vibrant and flavorful Thai-inspired fried rice featuring succulent prawns, sweet pineapple chunks, and aromatic green curry paste. This quick and easy stir-fry combines cooked basmati rice with fresh vegetables and a zesty lime finish, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Oils & Sauces
- 2 tsp sunflower oil
- 4 tsp light soy sauce, plus extra to serve
Vegetables & Herbs
- 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
Proteins
- 2 large eggs, beaten
- 250g frozen prawns, cooked or raw
Staples
- 3 tbsp Thai green curry paste
- 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
Instructions
- Heat the oil and soften spring onion whites: Heat 2 tsp sunflower oil in a wok or non-stick frying pan over medium heat. Add the sliced spring onion whites and fry for 2 minutes until softened.
- Add green pepper and pineapple: Stir in the chopped green pepper and fry for 1 minute. Then add the bite-sized pineapple chunks and cook for an additional minute to release their sweetness.
- Incorporate curry paste and soy sauce: Add 3 tbsp Thai green curry paste and 4 tsp light soy sauce to the pan, stirring well to evenly coat the vegetables and create a fragrant base.
- Add cooked rice and stir-fry: Add 300g cooked basmati rice to the pan, breaking up any clumps and stir-fry until the rice is piping hot and well mixed with the curry-flavored vegetables.
- Scramble eggs separately in pan: Push the rice mixture to one side of the pan. Pour the beaten eggs (2 large eggs) into the cleared side and scramble gently until cooked through.
- Combine peas, bamboo shoots, prawns, rice, and eggs: Stir 140g frozen peas, 225g drained bamboo shoots, and 250g frozen prawns (cooked or raw) into the rice and scrambled eggs. Continue heating and stir-frying for 2 minutes until prawns are hot and peas are tender.
- Finish with spring onion greens, lime juice, and coriander: Stir in the sliced spring onion greens, juice of 1 lime, and handful of fresh coriander leaves if using. Mix well to incorporate all flavors.
- Serve with lime wedges and soy sauce: Spoon the rice into bowls and serve with extra lime wedges and soy sauce for added zest and seasoning.
Notes
- You can use cooked or raw prawns, just ensure raw prawns are cooked thoroughly during the final stir-fry step.
- For a vegetarian version, omit prawns and substitute eggs with tofu or additional vegetables.
- Use either white, brown, or a mix of basmati rice depending on your preference.
- The combination of pineapple and green curry paste brings a perfect balance of sweet and spicy flavors.
- Adjust soy sauce quantity to suit your taste and dietary sodium needs.
Keywords: Thai fried rice, prawn rice, pineapple fried rice, Thai green curry rice, easy dinner, quick stir-fry
