Pineapple Fried Rice

•  2 eggs, well beaten
• 4-5 Thai shallots, finely sliced
• 3-4 cloves garlic, finely chopped
• 1 green chilli, finely chopped
• 1 whole pineapple, halved, cored & diced
• 2 cups cooked jasmine rice
• 2 spring onions, sliced in to rings
• 8-10 shell on prawns(de-shelled and deveined, keep the shells)

The Sauce

• ½ tsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp Amoy light soy sauce
• Left over pineapple pulp from the pineapple

Prepare your wok clock: eggs at 12, then spring onions and shallots, garlic, coriander, chilli, diced pineapple, rice, prawns, and finally the sauce (all ingredients mixed together in a bowl)

Cover the base of the wok with a good amount of oil. Fry the prawn heads and shells to release their flavour and create a prawn flavoured oil, on a high heat for 2 to 3 minutes. Decant the prawns and oil into a bowl, using a sieve to separate them. Ladle some prawn oil back into wok, and get it up to a high heat.

The egg goes in first, break it up a little as it cooks through, push to the side. Add a little more oil, and then add the spring onion and shallots. Fold the egg over the top and mix through, breaking the egg up some more. Now add in the garlic coriander and chilli. Stir, fold and flick it through. Add another ladle of oil. Add the diced pineapple and fold the other ingredients over the top.

Let the pineapple caramelise at the bottom, while you layer rice on top. Then stir and flip that through. Add the prawns and stir fry until cooked through. Finally add the sauce and allow that to bubble up, then fold through. Garnish with coriander and spring onion and some left over pineapple wedges.