PRAWN & PINEAPPLE STIR FRY RICE RECIPE
Prep time: 10 mins
Cook time: 10 mins
Serves 4
- 2 x 400g pots Nature’s Finest Pineapple (drained)
- 1½ tbsp sunflower or vegetable oil
- 2 eggs, beaten
- 2 garlic cloves, crushed
- small bunch of spring onions, chopped
- 1⁄2 tsp Chinese five-spice powder
- 400g cooked long-grain rice or 2 x microwavable rice pouches
- 85g frozen peas
- 2 tsp sesame oil
- 2 tbsp low-salt soy sauce
- 400g of cooked prawns (100g per person)
- Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked slide the omelette onto a board and cut into thin strips
- Heat the remaining oil in the pan, adding the garlic, onions and five-spice. Stir-fry until sizzling and smelling delicious! Then add the rice, peas, sesame oil and soy sauce. Cook over a high heat until the rice is hot and tender. Stir through the Pineapple, omelette ribbons and prawns and serve – don’t forget the chop sticks!
Tip – Why not swap the prawns for some cooked chicken?
PINEAPPLE IN JUICE AVAILABLE IN:
400G & 200G
