One of my favourite dishes when I was young is this pineapple and prawn fried rice. Possibly the most endearing memory of this dish is having the fried rice served literally in a pineapple. It’s just so much fun to see food that has been served in a pineapple rather than ordinary plates or bowls.
I’m not really a big fan of pineapple, I won’t eat it as a fruit on itself, but I really like cooking dishes with pineapple in them. These include this prawn and pineapple fried rice dish as well as sweet and sour dishes in general. I just think pineapple once “cooked” tastes so delicious.
You can also add some toasted cashews or sweet cashews to give this dish a little bit of a nutty and earthy aroma. If you have a shellfish or seafood allergy you can replace the shrimps/prawns with chicken.
I think the most difficult part of this recipe is how to dig out the pineapple meat from the pineapple. We will use the shell of the pineapple to serve our pineapple fried rice inside. You can find the procedures photos here.
- 20 to 25 prawns (peeled, de-vein and clean)
- 1 small fresh pineapple (around 800 g/1 3/4 pounds. Whole pineapple including skin, head, etc)
- 1 lb./450 g. cooked rice (cold or leftover rice)
- 2 spring onions (keep both the green and white parts of the spring onion separately and finely chop both)
- 3 1/2 ounces/100 g. mixed peas and corn (frozen)
- 3 1/2 ounces/100 g. carrot (small diced)
- 4 large eggs
- 2 tablespoons light soy sauce
- Salt to taste
- For the Marinade:
- Couple pinches of salt
- 1 teaspoon rice wine
- ¼ teaspoon black pepper (coarse)
Gather the ingredients.
Marinade prawns with marinade for 10-15 minutes.
Mix 3 eggs yolks with cold rice and leave aside.
Beat the other egg, egg whites and leave aside.
Cut pineapple into half and dig out the pineapple, then cut the pineapple meat into small dices.
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.
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.
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.
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.
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.
Add white part of spring onion and vegetables (carrot, sweet corn and peas) then keep stir-frying for another 30 seconds.
Add prawns and pineapple back in the wok and stir-fry for a further 20 seconds.
Add salt and soy sauce into rice and stir-fry for another 20 seconds. Ready