2 eggs, lightly beaten
440 g canned pineapple slices, drained
3 green spring onions, thinly sliced or 1 onion, diced
2 tsp jarred crushed garlic
1 ¼ cups frozen peas and sweetcorn
2 x 250 g packets microwave long-grain rice, heated as directed
250 g frozen cooked and peeled prawns, thawed
1 tbsp salt-reduced soy sauce
¼ cup sweet chilli sauce
- Heat a wok or large non-stick frying pan over medium-high heat and spray with oil. Add eggs, swirling to coat base of pan. Cook for 1 min or until just set. Transfer to a board and roughly chop. Set aside.
- Return wok or frying pan to heat and spray with oil again. Add pineapple slices and cook for 2 min on each side or until slightly golden. Remove from pan, leaving 4 whole slices and chop remaining pineapple. Set aside.
- Heat 1 tablespoon oil in pan over high heat. Add the spring/green onions or onion, garlic, and peas and corn and stir-fry for 2 min. Add the rice, prawns, sauces, eggs and chopped pineapple and stir-fry for 2-3 min or until piping hot. Divide between bowls and top with pineapple rings. Garnish with sliced spring/green onions.