This quick and easy rice-based stir fry combines sweet and sour elements into a piquant whole.
Serves 4
Prep Time:10 minutes
Cook Time:15 minutes
Ingredients
2 tsp vegetable oil
1 green pepper, deseeded and chopped into chunks
3 spring onions, thiny sliced
140g fresh pineapple pieces
1 red chilli, deseeded and finely chopped
3 tbsp Thai green curry paste
4 tsp light soy sauce
250g basmati rice (uncooked weight)
2 large eggs
150g sugar snap peas
1 can of bamboo shoots, drained
250g prawns, cooked or raw
2 limes, 1 juiced, 1 quartered
small bunch of coriander
Method
Pre-cook the rice according to the pack instructions, reducing the cooking time by 2 minutes. Set aside.
Heat the oil in a wok and fry the spring onions and red pepper for a few minutes over medium heat.
Add the pineapple and stir, cooking for another minute, then stir in the green curry paste and soy sauce.
Add the rice and stir everything together, then push everything to one side of the pan. Crack the eggs into the clear side and quickly scramble, then mix in with the rice.
Add the sugar snap peas, bamboo shoots and prawns into pan and heat through, gently stirring, until everything is warmed through.
Finally, stir in the lime juice. Spoon into bowls, sprinkle coriander leaves on top and serve with a lime wedge.
Comments