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Pineapple Prawn Fried Rice

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. I have included procedure photos with information on what to do in this article.

pineapple prawn fried rice ingredients
Procedures for how to dig out the pineapple meat:
1. Take a whole pineapple
pineapple prawn fried rice
2. Slice the pineapple along the middle
pineapple prawn fried rice
pineapple prawn fried rice
3. Cut around the inside of edge of the pineapple in a square pattern
pineapple prawn fried rice
pineapple prawn fried rice
pineapple prawn fried rice
4. It’s easiest if you cut out the pineapple meat in square or rectangular sections. This method is much tidier
pineapple prawn fried rice
5. Pineapple meat has been cut-out. You may need to pull the meat out by hand but this is perfectly fine.
 

Pineapple Prawn Fried Rice

Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

Ingredients

  • 25 pcs prawns peel, de-vein and clean
  • 800 g pineapple 1 small whole pineapple including skin, head, etc
  • 450 g rice cold or leftover
  • 2 spring onions keep all parts
  • 100 g Frozen peas and sweetcorn
  • 100 g carrot small diced
  • 4 eggs large

Seasonings

  • 2 tbsp light soy sauce
  • Salt to taste

Marinade for prawns

  • 2 pinches salt
  • 1 tsp rice wine
  • 1/4 tsp coarse black pepper

Instructions

  1. Marinade prawns with marinade for 10-15 minutes.
  2. Mix 3 eggs yolks with cold rice and leave aside.
  3. Beat the other egg, egg whites and leave aside.
  4. Cut pineapple into half and dig out the pineapple, then cut the pineapple meat into small dices.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Add white part of spring onion and vegetables (carrot, sweet corn and peas) then keep stir-frying for another 30 seconds.
  11. Add prawns and pineapple back in the wok and stir-fry for a further 20 seconds.
  12. Add salt and soy sauce into rice and stir-fry for another 20 seconds. Ready.

Smoked Haddock and Prawn Fried Rice

Smoked Haddock and Prawn Fried Rice

So I’m now 16 weeks pregnant now! One of the main things I have learnt about pregnancy, at least for myself, is one has to eat really healthy. I’m finally getting over morning sickness and I don’t really have any hunger cravings but I’ve found if I eat unhealthily (ie if I eat a curry or deep fried food) then my morning sickness comes back.

With this in mind I’ve changed my diet quite a lot recently. I still enjoy some junk food sometimes (for example a curry / kfc etc) but my body can only handle food like this once in a blue moon. Maybe it’s my baby being demanding but my morning sickness is best controlled when I eat home made fresh food. Recently Chris and I have been eating a lot of seafood and we’re fortunate in Edinburgh to have a really great fishmonger called Eddie’s Seafood. It’s a Hong Kongnese run fishmonger in Marchmont so it’s really nice for me to pop in and have a chat in Chinese but most importantly they sell really gorgeous fresh seafood at excellent prices and a large variety of fish.

Another issue I have, and this is one of the reason I’ve been struggling to update my blog, is I’ve been really busy. I’m studying at college full time, working part time, suffering from morning sickness as well as back ache so I really have to cook quick but really healthy food and fried rice for me is an obvious choice.

This isn’t to say I won’t cook other things but right now fried rice hits the spot perfectly and today I had a craving for a smoked haddock and prawn fried rice

I’m going to try to update this blog more regularly than I have been in the last couple of months and certainly when I go on maternity leave next year I’ll do a lot more cooking (I plan to cook most if not all of my babies food so I’ll be cooking like crazy).

Also a bit more personal, I had my 16 week midwife’s appointment Tuesday this week. We were the first couple to arrive and very annoyingly had to wait for two couples who were booked after me to be seen first as they needed translators (next time I might demand a Chinese translator out of spite) and we heard the baby’s heartbeat. Just like the scan this was really amazing. Our baby’s heart rate was 150bpm and we heard it kick, so awesome!

It looks like we’re going to have a really healthy baby to bring home next year, exciting times!

Hope you like this recipe for smoked haddock and prawn fried rice.

smoked haddock and prawn fried rice

 

Smoked Haddock and Prawn Fried Rice

Course Main Dish
Prep Time 45 minutes
Total Time 45 minutes
Servings 3 people

Ingredients

  • 1 smoked haddock fillet
  • 200 g raw king prawns
  • 3 large eggs
  • 2 spring onions finely chopped
  • 1 medium carrot
  • 1 can sweetcorn
  • 1 handful peas
  • 2 cloves garlic
  • 1 shallot finely chopped
  • 1 tsp rice wine
  • 2 tbsp soy sauce
  • 3 bowls cooked rice
  • Salt and pepper to taste

Instructions

  1. Cut the smoked haddock into small dices and heat up a wok with one tablespoon of oil. Stir fry the garlic and shallot first and then fry the smoked haddock together with the garlic and shallot. After putting the smoked haddock in the wok add the rice wine and cook together. Once the smoked haddock is cooked leave it aside for later.
  2. Clean the wok and heat up again with a little bit of oil. Fry the prawns and add a little salt and pepper to season it. Once the prawn is cooked (changed colour) leave aside just like the haddock in step one.
  3. Boil some water in a pan and cook the carrots first then add the peas and cook. Once cooked drain the water and add the sweetcorn (sweetcorn doesn’t need cooking).
  4. Beat the eggs and heat up a wok with 2 tablespoons of oil. Fry the eggs first and put the cold rice in the wok and mix them together. Keep mixing together and make sure there are no lumps in the rice.
  5. Add step 1 and spring onions and mix them evenly with the last step. After that mix everything else together evenly and use soy sauce, salt and pepper to season the fried rice to taste. It’s now ready to serve.