PREP: 10 MINS EASY SERVES 4

COOK: 15 MINS

Nutrition: per serving

kcal fat saturates carbs sugars fibre protein salt
311 10g 2g 32g 7g 6g 21g 2.9g

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)
1. Heat the oil in a wok or non-stick frying pan and fry the
spring onion whites for 2 mins until softened. Stir in the
pepper for 1 min, followed by the pineapple for 1 min more,
then stir in the green curry paste and soy sauce.
2. Add the rice, stir-frying until piping hot, then push the rice
to one side of the pan and scramble the eggs on the other
side. Stir the peas, bamboo shoots and prawns into the rice
and eggs, then heat through for 2 mins until the prawns are
hot and the peas tender. Finally, stir in the spring onion
greens, lime juice and coriander, if using. Spoon into bowls
and serve with extra lime wedges and soy sauce.

2 large eggs, beaten

140g frozen peas

Recipe from Good Food magazine, November 2015
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)

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 Thai prawn frie
rice
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discussion. (28 ratings)

Comments (8) Questions (2) Tips (1)

koolk_2009
3rd Sep, 2018

Really tasty, will definitely make again

Claire Hu
27th Mar, 2018

Super yum! I made more of a curry than fried rice. I used Thai red curry paste
and added plenty of mangetouts/snow peas rather than shelled peas. The
bamboo and pineapple take the flavour to the next level. If you're going for a
wetter dish e.g. curry, I would recommend adding a bit of juice from the bamboo
and pineapple cans.

Sb329
6th Sep, 2017

Loved it...one of those recipes where you can pretty much chuck everything in as
you chop it, no waiting around! I rechecked the ingredients as I didn't believe
such a hearty meal was just 311 calories...I was right, my calculations put it at
312! :) Mine turned nicely, not at all sloppy.
 captahab
20th Aug, 2017

I always follow a new recipe to the letter. This one turned out, for me, more like a
Rissoto, it was, and looked like a sloppy mess and the timing was a joke. Think
about it: Chopping a slicing the Spring Onions, preparing the fresh Pineapple,
cutting up the Green Pepper, the rice alone takes 20mins before dolloping it all
into the Wok and mixing it up into a most unattractive mess.

Sb329
6th Sep, 2017

Captahab...suspect you overcooked the rice as it should already be cooked

(and a nice texture) before you start stir-frying...and 20 minutes is quite long
for rice. Mine turned nicely, not at all sloppy.

pinkparasol
12th Jun, 2017

Easy to make and absolutely delicious.

JFoz
31st Jan, 2017

This is delicious. I didn't have a green pepper so I swapped it for a leek.

eh2103
7th Jan, 2017

Delicious! Made with brown rice and it was lovely. Only swap I made is changing
sunflower oil for coconut oil.
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