Thai fried prawn & pineapple rice

• sunflower oil↗2 tsp tsp
• spring onions↗bunch bunch

  greens and whites separated, both sliced

• green pepper↗1

  deseeded and chopped into small chunks

• pineapple↗140g g

  chopped into bite-sized chunks

• Thai green curry paste↗3 tbsp tbsp
• light soy sauce↗4 tsp tsp

  plus extra to serve

• cooked basmati rice↗300g g

  (brown, white or a mix - about 140g uncooked rice)

• large eggs↗2

  beaten

• frozen peas↗140g g
• can bamboo shoots225g g

  drained

• frozen prawns↗250g g

  cooked or raw

• limes↗2-3

  1 juiced, the rest cut into wedges to serve

• handful coriander

  leaves (optional)

Step-by-step instructions

1. 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. 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.