Pineapple Prawn Fried Rice
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 25 pcs prawns (peel, de-vein and clean)
- 800 g pineapple (1 small whole pineapple including skin, head, etc)
- 450 g rice (cold or leftover)
- 2 spring onions (keep all parts)
- 100 g Frozen peas and sweetcorn
- 100 g carrot (small diced)
- 4 eggs (large)
- 2 tbsp light soy sauce
- Salt to taste
- 2 pinches salt
- 1 tsp rice wine
- 1/4 tsp coarse black pepper
Instructions
- 1
Marinade prawns with marinade for 10-15 minutes.
- 2
Mix 3 eggs yolks with cold rice and leave aside.
- 3
Beat the other egg, egg whites and leave aside.
- 4
Cut pineapple into half and dig out the pineapple, then cut the pineapple meat into small dices.
- 5
Boil water in a small saucepan and cook carrots until al-dente and add peas and sweet corn to finish. Drain the water and leave aside.
- 6
Heat up a little bit of oil in a wok and stir-fry onions first until they are soft. Then add pineapple to stir-fry for 20 seconds.
- 7
Add prawns and stir-fry until it starts to change to a red colour. Cook until prawns have completely turned red in colour then place on a plate and leave them aside.
- 8
Clean the wok and dry it. Heat up 1 tablespoon of oil and stir-fry the green part of the spring onion first until the fragrance comes out.
- 9
Add beaten eggs and stir-fry it like scramble eggs. When you see the eggs still half runny, add rice and stir-fry it. Use a wooden spoon to gently press the rice and mix up to try to loose any lumps in the rice.
- 10
Add white part of spring onion and vegetables (carrot, sweet corn and peas) then keep stir-frying for another 30 seconds.
- 11
Add prawns and pineapple back in the wok and stir-fry for a further 20 seconds.
- 12
Add salt and soy sauce into rice and stir-fry for another 20 seconds. Ready.