Curried Pineapple Fried Rice with Grilled Prawns | PCC Natural Markets

Curried Pineapple Fried Rice with Grilled Prawns

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-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.


For prawns

For fried rice


To grill prawns

Preheat grill to medium-high heat. 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 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 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. Add curry powder and stir-fry until well combined. Add rice and stir-fry until rice is heated through.

Add 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 onions on top. Transfer to a serving plate and garnish with peanuts and cilantro. Serve with or without soy sauce.

Recipe by Christina Chung, PCC Cooks instructor

More about: curry, pineapple, rice, shrimp


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