Neven Maguire's Thai Fried Prawn & Pineapple Rice

INGREDIENTS

• ¼ Simply Better King Pineapple, peeled, cored & cut into small chunks (200g)
• 2 Tbsp. Italian Extra Virgin Olive Oil
• 1 Bunch Spring Onions. trimmed & sliced (whites & greens separated)
• 1 Simply Better Spanish Sweet Lamuyo Pepper, seeded and cut into small chunks
• 1 Tbsp. Simply Better Thai Green Curry Paste
• 2 Tbsp. Simply Better Thai Original Wok Sauce
• 400g Cooked Simply Better Organic Basmati Rice
• 2 Simply Better Corn Fed Free Range Eggs
• 100g Frozen Peas
• 1 Pack Simply Better Single Origin Black Tiger Prawns (200g)
• 100g Fresh Beansprouts
• Juice of 1 Lime, plus extra wedges to serve
• Good Handful Fresh Coriander Leaves
• Simply Better Sweet Chilli Sauce, to serve

METHOD

1. Heat a wok over a high heat. Add the pineapple and quickly char to give some nice colour, then tip on to a bowl. Heat the oil in the wok and stir-fry the white part of the spring onions for 1 minute until softened. Tip in the pepper and stir-fry for another minute, then add the prawns and stir-fry for another 1-2 minutes until they have just turned pink. Quickly stir in the green curry paste and wok sauce.
2. Add the rice and continue to stir-fry until piping hot, then push the rice mixture to one side of the pan and quickly scramble the eggs on the other side. Stir in the peas and continue to stir-fry for another minute.
3. Fold in the charred pineapple with the beansprouts, remaining green parts of the spring onions, lime juice and coriander. Spoon into bowls and garnish with the lime wedges and drizzle over some sweet chilli sauce to serve.