Don’t go overboard on rich foods this Easter, mix it up with this recipe from Australian Pineapples.
This pineapple quinoa fried rice is a healthy take on a classic making for the perfect accompaniment with your next BBQ lunch.
Preparation time: 10 minutes | Cooking time: 15 minutes
- 2 tablespoon 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 (see note below)
- 1 cup cooked and cooled brown rice (see note below)
- 2 teaspoons sesame seeds
- 2 tablespoons fresh coriander, chopped roughly
- Red long chilli, sliced finely, to serve
Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.
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.
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.
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.
Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.
Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.
Hi, I’m Anna the Editor of Beauty and Lace. This website was my first baby and since its launch, I’ve gained three kids, a husband, and a puppy! We want to keep this space positive, we are all about sharing the things we love – and avoiding the things we don’t. Happy reading x