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