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    Pineapple, prawn and quinoa fried rice recipe

    A light, delicious and oh-so-pretty feast.

    Pineapple, prawn and quinoa fried rice recipe from Australian Pineapples

    Serves: 2

    Ingredients

    2 tablespoons olive oil


    2 eggs


    6 large green prawns, peeled


    1 cup pineapple chunks


    1 carrot, julienned


    2 sprigs spring onion


    2 tablespoons tamari


    1 tablespoon fish sauce


    ¼ cup cashews


    2 cups cooked and cooled quinoa


    1 cup cooked and cooled brown rice


    2 teaspoons sesame seeds


    2 tablespoons fresh coriander, chopped roughly


    Red long chilli, sliced finely, to serve


    Method

    1. Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble. Transfer the cooked egg out onto a plate.


    2. Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.


    3. Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little. Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.


    4. Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.


    5. Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.



    Try more delicious recipes from Australian Pineapples.

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