Khao Pad Sapparod (Thai Pineapple Fried Rice)

• 180 g Jasmine rice
• 2 tbsp Vegetable oil
• 2 Egg
• 2 cloves Garlic
• 200 g Prawns, raw, peeled
• 200 g Pineapple, ripe
• 3 Spring onion
• 1 ½ tbsp Light soy sauce
• 1 tbsp Fish sauce
• 1 tsp Caster sugar
• 1 Lime

1. Cook the jasmine rice in a saucepan according to the packet instructions, then spread it on a plate and leave to steam-dry for 5 minutes. Meanwhile, cut the pineapple into small chunks, thinly slice the spring onion, and finely chop the garlic. Crack the eggs into a bowl and beat lightly.
2. Heat 1 tbsp of the vegetable oil in a wok (or large frying pan) over medium-high heat. Pour in the eggs and scramble for 30 to 60 seconds until just set, then tip onto a plate. Wipe the wok if needed.
3. Return the wok to medium-high heat and add the remaining 1 tbsp vegetable oil. Add the garlic and stir-fry for 20 to 30 seconds until fragrant, then add the prawns and cook for 2 to 3 minutes until pink and opaque. Add the pineapple and cook for 1 minute to warm through.
4. Add the cooked rice and toss well, breaking up any clumps, until hot throughout. Stir in the light soy sauce, fish sauce and caster sugar, then return the scrambled egg to the wok. Add most of the spring onion, reserving a little to finish, and stir-fry for 1 to 2 minutes until everything is evenly coated.
5. Cut the lime into wedges. Serve the fried rice hot, topped with the reserved spring onion, with lime wedges on the side for squeezing over.

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