Curried Pineapple Fried Rice with Grilled Prawns

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
dairy-free iconDairy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This Chinese version of Thai fried rice has become very popular in Hong Kong — though without the fish sauce. It is typically served in a hollowed-out pineapple. This appetizing presentation, along with the exotic aroma and the bright colors of the food, make a perfect dish for summertime. Generally speaking we do not use any soy sauce to cook fried rice dishes; we use coarse sea salt instead. If you prefer, you can serve soy sauce on the side.

Ingredients

For prawns

For fried rice

Preparation

To grill prawns

Preheat grill to medium high. In a bowl, mix prawns with oil, paprika, salt and pepper. Grill prawns for 1 to 2 minutes per side, or until opaque. Remove from grill and set aside.

To make fried rice

Heat 2 tablespoons of oil in a wok over medium-high heat. Stir in beaten eggs and scramble in oil until firm, breaking into small pieces. Remove eggs from wok and set aside.

Reheat wok and add remaining oil. When the oil is hot add ginger and cook for 1 minute. Take care not to burn the ginger. Stir in all vegetables and cook for another minute. Then add curry powder and stir-fry until well combined. Add rice and stir-fry until the rice is heated through.

Add the grilled prawns, eggs and pineapple to wok. Sprinkle with salt and pepper. Stir-fry for another 1 to 2 minutes, mixing all ingredients well. Sprinkle green onion on top (if using). Transfer to serving plate and garnish with optional peanuts and cilantro. Serve with or without soy sauce.

Recipe by Christina Chung, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: curry, pineapple, rice, shrimp

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