Prep Time: 25 minutes
Yield: 2
List of Ingredients:
• 1 tsp. sunflower oil
• Spring onions, white and green separated (sliced)
• ½ green pepper (Chopped and deseeded)
• 70 grams pineapple (Chopped)
• 1 ½ tbsp. Thai curry (green paste)
• 2 tsp. soy sauce (light)
• 150 g, basmati rice (cooked) OR 70 g uncooked rice
• 1 egg (large and beaten)
• 70 g frozen peas
• 113 grams, drained bamboo shoots (can)
• 125 g frozen prawns (raw or cooked)
• 1 – 1 ½ limes, (½ juiced, 1 wedged)
Coriander leaves (handful)
Preparation:
1. Heat oil in a pan.
2. Add whites of green onion—Fry for 2 minutes.
3. Add pepper, and after 1 minute, add pineapple.
4. Add green paste and soy sauce after 1 minute.
5. Add rice and stir-fry and separate on the side of the pan.
6. Scramble eggs on the other side.
7. Stir in the peas, prawns, and bamboo.
8. Heat for 2 minutes till peas are tender.
9. Add spring onions green, lime juice, and coriander.
10. Serve with lime wedges and soy sauce.