How to Make Tasty Prawn, Pineapple with Vegetables Sticky Stir Fry Rice

How to Make Tasty Prawn, Pineapple with Vegetables Sticky Stir Fry Rice Delicious, fresh and tasty.

Prawn, Pineapple with Vegetables Sticky Stir Fry Rice. Stir in chilli flakes, rice, prawns, pineapple, soy sauce and fish sauce and heat through. Garnish with coriander and serve with lime wedges. Try these other triple-tested recipes: Prawn and Vegetable Stir-fry.

This Pineapple Stir Fry has all the flavor and none of the grease.

You can use whichever fresh vegetables you enjoy most.

I love the combo of carrots, snow peas If you make this Pineapple Stir Fry w/ Baked Tofu, please leave me a comment below with your feedback.

You can cook Prawn, Pineapple with Vegetables Sticky Stir Fry Rice using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Prawn, Pineapple with Vegetables Sticky Stir Fry Rice

1. It’s 900 Grams of Raw Ice Glazed Tiger Prawns.

2. It’s 430 Grams of Tin Pineapple chunks in Juice.

3. It’s 300 Grams of Frozen Sweetcorn.

4. Prepare 300 Grams of Frozen Peas.

5. You need 300 Grams of Frozen Leeks(home made, can use fresh!).

6. You need 300 Grams of Mixed Sweet Peppers.

7. It’s 2 Cups of Basmati Rice.

8. You need to taste of Salt and Pepper.

9. It’s 2 Cups of White Wine.

10. It’s 200 Grams of Garlic Butter.

This Thai fried rice with pineapple and shrimp recipe is simple to make and so delicious.

It makes a wonderful side dish or main meal.

This special fried rice includes juicy pineapple and plump shrimp or prawns in addition to vegetables, plus a touch of sweetness (currants or raisins) and crunch.

This easy prawn stir fry is generously packed with veggies and is ready in minutes.

Prawn, Pineapple with Vegetables Sticky Stir Fry Rice instructions

1. Cook the frozen Prawns,(covered with a lid of foil), gently in a wok,with the Garlic Butter, until thawed and just turning pink..

2. Add all the frozen veg, (Sweetcorn, Peas, Leeks, Sweet Peppers)and stir well..

3. Add the Pineapple, including juice, and Rice. Again, stir well..

4. Turn up the heat until it’s all bubbling, then down to a simmer until the rice has just about absorbed all the liquid. Keep stirring to prevent burning/ sticking..

5. When most of the liquid has gone, turn OFF the heat and leave for about 5-10 minutes in the wok, for the rest of the liquid to be taken up by the Rice and made not so wet…

6. Serve and enjoy. Can be cooled down and eaten cold later, (lunch box, have to be kept chilled though!), just as yummy!.

Spicy stir-fried flat rice noodles with egg, vegetables, Thai basil and flavoured with crushed chilli and fresh garlic.

Popular Thai noodle dish of stir fried thick rice noodle with vegetables A stir-fry of succulent king prawns, crisp snow peas, capsicum and cashew nuts seasoned with oyster sauce.

Prawns and pineapple are the perfect combination; they are joined by capsicum, chilli, onion and garlic which are the foundations to a sweet and sour style Heat the same frying pan with oil over high heat.

Stir in the onion and salt.

Toss through the cooked vegetables and prawn/chicken/tofu/egg.