Thai Fried Prawn & Pineapple Rice Recipe

Introduction

This vibrant Thai fried prawn and pineapple rice is a flavorful and colorful dish that combines sweet, tangy, and savory elements in every bite. Perfect for a quick weeknight meal, it blends fresh vegetables, succulent prawns, and fragrant green curry paste for an irresistible taste of Thailand.

Ingredients

• 2 tsp sunflower oil
• Bunch spring onions, greens and whites separated, both sliced
• 1 green pepper, deseeded and chopped into small chunks
• 140g pineapple, chopped into bite-sized chunks
• 3 tbsp Thai green curry paste
• 4 tsp light soy sauce, plus extra to serve
• 300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)
• 2 large eggs, beaten
• 140g frozen peas
• 225g can bamboo shoots, drained
• 250g frozen prawns, cooked or raw
• 2-3 limes, 1 juiced, the rest cut into wedges to serve
• Handful coriander leaves (optional)

Instructions

1. Step 1: Heat the sunflower oil in a wok or non-stick frying pan over medium heat. Add the spring onion whites and fry for about 2 minutes until softened.
2. Step 2: Stir in the chopped green pepper and cook for 1 minute, followed by the pineapple chunks for another minute.
3. Step 3: Add the Thai green curry paste and 4 teaspoons of light soy sauce, stirring well to combine all the flavors.
4. Step 4: Add the cooked rice to the pan and stir-fry until it’s piping hot. Push the rice to one side of the pan.
5. Step 5: Pour the beaten eggs into the empty side of the pan and scramble them gently until just cooked.
6. Step 6: Stir in the frozen peas, drained bamboo shoots, and prawns. Cook for 2 minutes until the prawns are heated through and the peas are tender.
7. Step 7: Finally, stir in the spring onion greens, lime juice, and coriander leaves if using. Mix everything together evenly.
8. Step 8: Spoon the fried rice into bowls and serve with extra lime wedges and soy sauce on the side for added zing.

Tips & Variations

• Use leftover rice chilled in the fridge for the best texture—it helps prevent clumping.
• Swap prawns for chicken or tofu to suit dietary preferences.
• Add chopped chili or a dash of fish sauce for extra heat and depth of flavor.
• If fresh pineapple isn’t available, canned pineapple chunks can be a good alternative—just drain them well.

Storage

Store any leftover rice in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly in a pan or microwave until steaming hot before serving. Avoid reheating multiple times to maintain texture and safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw prawns in this recipe?

Yes, you can use raw prawns. Just add them to the pan early enough to cook through thoroughly—about 3 to 4 minutes depending on their size.

What type of rice is best for fried rice?

Basmati rice works well, but jasmine rice or leftover day-old rice are excellent options since they have a firmer texture that helps prevent a mushy result.

Thai Fried Prawn & Pineapple Rice Recipe

Print Recipe

★★★★★

4.7 from 694 reviews

A vibrant and flavorful Thai-inspired fried rice combining succulent prawns, sweet pineapple chunks, and aromatic green curry paste, stir-fried with fresh vegetables and eggs. This quick and easy dish balances savory, sweet, and tangy notes, perfect for a satisfying weeknight meal.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Vegetables & Aromatics

• 1 bunch spring onions (separated greens and whites, sliced)
• 1 green pepper, deseeded and chopped into small chunks
• 140g pineapple, chopped into bite-sized chunks
• 225g can bamboo shoots, drained
• 140g frozen peas
• Handful coriander leaves (optional)

Proteins & Staples

• 2 large eggs, beaten
• 250g frozen prawns, cooked or raw
• 300g cooked basmati rice (brown, white, or a mix – about 140g uncooked rice)

Flavorings & Oils

• 2 tsp sunflower oil
• 3 tbsp Thai green curry paste
• 4 tsp light soy sauce, plus extra to serve
• 2–3 limes (1 juiced, the rest cut into wedges to serve)

Instructions

1. Prepare Aromatics: Heat the sunflower oil in a wok or non-stick frying pan over medium heat. Add the spring onion whites and fry for 2 minutes until softened.
2. Add Vegetables and Pineapple: Stir in the chopped green pepper and cook for 1 minute, followed by the pineapple chunks for another 1 minute to allow the flavors to meld.
3. Incorporate Flavors: Mix in the Thai green curry paste and light soy sauce, stirring well to evenly coat the vegetables and pineapple.
4. Stir-fry Rice: Add the cooked basmati rice to the wok and stir-fry thoroughly until the rice is piping hot throughout, ensuring it picks up the curry flavors.
5. Cook the Eggs: Push the rice mixture to one side of the pan, pour the beaten eggs into the empty side, and scramble them gently until just cooked.
6. Add Remaining Ingredients: Combine the scrambled eggs with the rice, then stir in the frozen peas, drained bamboo shoots, and prawns. Cook for 2 minutes until the prawns are heated through and the peas are tender.
7. Finish and Serve: Stir in the spring onion greens, freshly squeezed lime juice, and coriander leaves if using. Serve the fried rice hot with additional lime wedges and soy sauce on the side.

Notes

• You can use either cooked or raw frozen prawns; raw prawns will cook quickly during stir-frying.
• Adjust the quantity of green curry paste based on your preferred spice level.
• For a healthier version, use brown basmati rice and reduce the oil to 1 tsp.
• Fresh lime juice added at the end brightens the dish and balances the savory sweetness.
• This recipe can be easily doubled for larger servings.

Keywords: Thai fried rice, prawn fried rice, pineapple rice, green curry fried rice, quick Thai recipe, stir fry rice