You can’t beat a fried rice for a few reasons. Not only are they quick and you can use whats floating about the fridge. You get a combo of sweet and salty flavours. The rice is served out of a pineapple bowl for that extra Summery finish.
Notes
Summer in a bowl or should I say pineapple. Sticky caramelised teriyaki skewers. Lots of sweet and salty flavours. Also, very easy to throw together!
Use whatever veg you like. Fried rice is very versatile so just use up anything in your fridge.
As always MSG is optional but highly recommended. I bought mine on Amazon!
Serves 2-3 but you will only get 2 pineapple bowls obvs.
Ingredients:
Prawn & Pineapple Skewers:
200g frozen jumbo king prawns, defrosted and deveined
1 whole pineapple
2 tbsp teriyaki sauce
Fried Rice:
400g cooked white or brown rice, cooled
2 small carrots, diced
1 pepper, diced
1 red onion, diced
Half a scotch bonnet, finely chopped
2 cloves of garlic, finely chopped
3 eggs
2 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp MSG
75g cashews
3 spring onions, finely sliced
Directions:
FOR THE SKEWERS
Half the pineapple and use a knife to carve into the middle. Cut the middle section into cubes and scoop out with a spoon. Set aside.
Make sure you prawns are deveined! Toss in the teriyaki sauce and set aside to marinade whilst you make the rice.
FOR THE FRIED RICE
Beat the eggs in a small bowl.
Heat some oil in a wok over a medium-high heat. Add the eggs. They should start to bubble up. Use chopsticks to break apart into big chunks. Remove from the wok and set aside.
Wipe the wok down and add some more oil. Stir fry the pepper, carrot and onion until soft (or your veggies of choice).
Add the garlic and chilli and fry for another 2 minutes or so.
Add the rice to the wok and stir fry for about 5 minutes. Throw in the oyster sauce and soy sauce and continue to cook for another 2 minutes.
Sprinkle in the MSG and add the cashews. Continue to stir fry and add the spring onions. Leave to sit whilst you assemble the skewers. You can reheat when everything else is ready.
FOR THE SKEWERS
Take chunks of pineapple and the prawns and poke onto skewers. I had about 4 prawns per skewer as a general rule.
Heat a griddle pan over a medium-high heat with some oil. Lay down the skewers and cook for 1-2 minutes on each side. Brush with teriyaki whilst the skewers are cooking. Cook until the prawns are pink and the pineapple is nicely griddled. You may need to do this in batches.
TO SERVE
Fill a pineapple half generously with fried rice and serve with the skewers on top. Enjoy!