Pineapple & Prawn Fried Rice

📝 Ingredients

• 225 g uncooked jasmine rice, cooked the day before (about 600 g once cooked)
• 400 g raw peeled prawns, defrosted
• 1 tin pineapple chunks in juice (220 g drained)
• 150 g frozen peas
• 3 eggs
• 3 spring onions (about 30 g each)
• 2 garlic cloves
• 30 g plain cashews
• 2 tsp mild curry powder
• 3 tbsp soy sauce
• 3 tbsp sunflower oil (1 for the eggs, 1 for the prawns, 1 for the rice)
• Salt, black pepper

🍴 Utensils

• Wok or large frying pan
• Saucepan with lid
• Baking tray or large dish
• Chopping board and knife
• Bowl
• Spatula

📖 Steps

1. The day before (or 3 h ahead), rinse the rice until the water runs clear, bring it to the boil in 1.5 times its volume of salted water, then cover and cook for 12 min over a low heat. Spread it out on a tray and leave to cool in the fridge, uncovered: dry grains don't stick to the wok.
2. Prepare everything before turning on the heat, as the cooking goes very fast: pat the defrosted prawns dry with kitchen paper, drain and pat dry the pineapple, chop the garlic, slice the spring onions keeping the white and green parts separate, and beat the eggs with a pinch of salt.
3. Dry-toast the cashews in the wok over a medium heat for 3 to 4 min, stirring, until golden and fragrant. Set aside on a plate: they burn quickly, so don't take your eyes off them.
4. Heat 1 tbsp oil in the wok over a medium-high heat, pour in the beaten eggs and stir gently with a spatula for 1 min, until set but still soft. Immediately transfer them to the plate with the cashews.
5. Add 1 tbsp oil, turn up to a high heat and sear the prawns for 2 to 3 min, turning them, just until pink and opaque. Set aside with the eggs: overcooked, they turn rubbery.
6. Pour in the last tbsp oil, stir-fry the garlic and the white part of the spring onions for 30 s over a high heat, add the curry powder and stir for 15 s, then add the cold rice, broken up by hand. Stir-fry for 4 to 5 min without stopping, until the grains are hot and separate.
7. Add the peas, still frozen, and the pineapple, stir-fry for 2 to 3 min, then drizzle the soy sauce around the hot edges of the wok and toss: it caramelises slightly and colours the rice evenly.
8. Return the eggs, prawns and cashews to the wok, toss for 1 min over a high heat to warm everything through, taste and season with pepper (the soy sauce already adds salt). Serve immediately, sprinkled with the green part of the spring onions.