Name: Fried rice with prawns, pineapple, green onion and coriander
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 2-4 green birdseye chillies, finely chopped; 4 cloves garlic, coarsely chopped; 2 coriander roots, scraped; 2 tbsp vegetable oil; 6 large green king prawns, peeled, tails and intestinal tracts removed, thickly sliced; 2 eggs, lightly whisked; 1 tsp shrimp paste, diluted in 2 tbsp water; 2 cups boiled jasmine rice, cold (½ cup uncooked); 1 poached chicken breast, shredded (see note); 40 gm fried shallots (see note) (½ cup); 90 gm diced pineapple (about ½ cup); 8 longans, peeled, halved and seeds removed; 4 snake beans, thinly sliced; 4 tbsp each fish sauce and lime juice; To taste: white sugar; 2 green onions, thinly sliced diagonally; To serve: coriander leaves and lime wedges

Fried rice with prawns, pineapple, green onion and coriander

Australian Gourmet Traveller Asian-style recipe for fried rice with prawns, pineapple, green onion and coriander by Rae's on Watego's Andrew Gimber

Serves 2

Prep

Cook

Total

10M

“Andrew Gimber’s Thai fried rice at Rae’s on Watego’s in Byron Bay is awesome. Could you ask him for his recipe.”

Ruby Devlin, Coogee, NSW

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

2-4 green birdseye chillies, finely chopped

4 cloves garlic, coarsely chopped

2 coriander roots, scraped

2 tbsp vegetable oil

6 large green king prawns, peeled, tails and intestinal tracts removed, thickly sliced

2 eggs, lightly whisked

1 tsp shrimp paste, diluted in 2 tbsp water

2 cups boiled jasmine rice, cold (½ cup uncooked)

1 poached chicken breast, shredded (see note)

40 gm fried shallots (see note) (½ cup)

90 gm diced pineapple (about ½ cup)

8 longans, peeled, halved and seeds removed

4 snake beans, thinly sliced

4 tbsp each fish sauce and lime juice

To taste: white sugar

2 green onions, thinly sliced diagonally

To serve: coriander leaves and lime wedges

Method

Main

1.Combine chilli, garlic, coriander root and 1 tsp sea salt in a mortar and, using a pestle, pound to a fine paste.

2.Heat oil in a wok over medium-high heat, add paste and stirfry for 30 seconds or until fragrant and starting to colour. Add prawn, egg and stir to scramble. Add shrimp paste and stir vigorously to incorporate. Add rice and cook, stirring, until warmed through. Add chicken, fried shallots, fruit and beans and season to taste with fish sauce, lime, sugar and salt. Serve in bowls scattered with green onion and coriander and lime wedges to the side.

To poach chicken, combine 1 chopped green onion, 2 coriander sprigs, a small piece of ginger, thinly sliced, and 3 cups of water in a saucepan. Bring to the boil over medium heat, add chicken, reduce heat to low and simmer for 10 minutes. Cool chicken in stock. Fried shallots are available from Asian grocery stores.
Notes

Andrew Gimber

Styling by Vanessa Austin