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Fried rice with prawns, pineapple, green onion and coriander

You'll need

2-4 green birdseye chillies, finely chopped 4 cloves garlic, coarsely chopped 2 coriander roots, scraped 2 tbsp vegetable oil 6 large green king prawns, peeled, tails and intestinal tracts removed, thickly sliced 2 eggs, lightly whisked 1 tsp shrimp paste, diluted in 2 tbsp water 2 cups (½ cup uncooked) boiled jasmine rice, cold 1 poached chicken breast, shredded (see note) 40 gm (½ cup) fried shallots (see note) 90 gm (about ½ cup) diced pineapple 8 longans, peeled, halved and seeds removed 4 snake beans, thinly sliced 4 tbsp each fish sauce and lime juice To taste: white sugar 2 green onions, thinly sliced diagonally To serve: coriander leaves and lime wedges


  • 01
  • Combine chilli, garlic, coriander root and 1 tsp sea salt in a mortar and, using a pestle, pound to a fine paste.
  • 02
  • Heat oil in a wok over medium-high heat, add paste and stirfry for 30 seconds or until fragrant and starting to colour. Add prawn, egg and stir to scramble. Add shrimp paste and stir vigorously to incorporate. Add rice and cook, stirring, until warmed through. Add chicken, fried shallots, fruit and beans and season to taste with fish sauce, lime, sugar and salt. Serve in bowls scattered with green onion and coriander and lime wedges to the side.
Note To poach chicken, combine 1 chopped green onion, 2 coriander sprigs, a small piece of ginger, thinly sliced, and 3 cups of water in a saucepan. Bring to the boil over medium heat, add chicken, reduce heat to low and simmer for 10 minutes. Cool chicken in stock. Fried shallots are available from Asian grocery stores.

“Andrew Gimber’s Thai fried rice at Rae’s on Watego’s in Byron Bay is awesome. Could you ask him for his recipe.”
Ruby Devlin, Coogee, NSW

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At A Glance

  • Serves 2 people
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At A Glance

  • Serves 2 people

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