Thai Style Pineapple Fried Rice

2 cups cooked day-old rice
150g prawns, peeled
½ pineapple, diced (plus shell for serving, optional)
½ red pepper, diced
½ green pepper, diced
½ onion, diced
2 garlic cloves, minced
2 eggs
Small handful cashew nuts
Spring onions, sliced
Red chilli, sliced (optional)
Vegetable oil

The Seasoning
1 teaspoon curry powder
½ teaspoon turmeric
Pinch white pepper
1 tablespoon fish sauce
1 tablespoon light soy sauce

PREPARATION

COOKING

1. Heat a wok over high heat with oil and cook the prawns for 2–3 minutes until pink, then remove and set aside.
2. Add a little more oil and crack the eggs into the wok, scrambling lightly until just set.
3. Push the egg to one side and add the cooked rice, pressing and tossing to heat through evenly.
4. Add the diced peppers, onion and garlic, stir frying briefly to keep the vegetables crisp.
5. Sprinkle in curry powder, turmeric and white pepper, mixing well to coat the rice.
6. Add the diced pineapple and toss gently to combine.
7. Season with fish sauce and light soy sauce, mixing thoroughly.
8. Return the cooked prawns to the wok.
9. Add most of the cashew nuts and toss everything together.
10. Stir fry over high heat for another 1–2 minutes to bring all flavours together.
11. Taste and adjust seasoning if needed.
12. Serve hot, garnished with spring onions, chilli and remaining cashew nuts, ideally in a pineapple shell.

School of Wok Tips

• Use day-old rice for the best texture and separation of grains.
• Cook prawns separately to avoid overcooking.
• Keep vegetables slightly crunchy for contrast.
• Pineapple adds natural sweetness—balance it with savoury seasoning.

FAQs

Can I use canned pineapple?
Yes, canned pineapple works well if fresh is unavailable.

What protein can I substitute for prawns?
Chicken, tofu or even just vegetables work well in this dish.

Why use curry powder in fried rice?
It adds warmth, colour and a distinctive Thai-style flavour to the dish.