Prawn, Scallop and Pineapple Fried Rice

    27 minutes

    This is a simple but beautiful fried rice that includes prawns, scallops, pineapple, capsicum and egg. For a stunning presentation use the pineapple shell.

    2 people made this

    Serves: 2 

    • 1 fresh small pineapple
    • 1 tablespoon oil
    • 1 tablespoon diced garlic
    • 1 medium onion, finely sliced
    • 1 large green capsicum, sliced
    • 1 tablespoon red chilli sauce
    • 2 tablespoons water
    • 2 tablespoons curry paste
    • 1 tablespoon sugar
    • 2 teaspoons vinegar
    • 12 prawns, shelled and deveined
    • 2-3 large scallops, halved horizontally
    • 1 tablespoon oil
    • 4 eggs, whisked
    • salt, to taste
    • fish sauce, to taste
    • 175g cooked white rice
    • 5-6 leaves Thai basil

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Remove 1/4 of the pineapple lengthways leaving the green leaves intact to the main portion of the pineapple. Scoop out the pineapple flesh using a spoon then dice the flesh.
    2. Heat a large frying pan with oil over high heat. Saute the garlic and onions for 3-4 minutes. Stir in green capsicum, red chilli sauce, water, curry paste, sugar, vinegar, prawns and scallops; cook for 4-5 minutes.
    3. Turn off the heat add the diced pineapple and stir. Set aside
    4. Heat the same frying pan with oil over high heat. Pour in 1/3 egg into the frying pan then stir quickly. Add a little salt, 1/2 remaining egg, fish sauce and rice. Stir well. Add the remaining egg and stir well.
    5. Add the seafood back into the frying pan with the rice then stir well. Add the basil and serve.

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