Throw in the spring onions for 1-2 minutes until softened, then add in the pepper for 1 minute and then the pineapple for a further minute before adding the curry paste and soy sauce
Add the rice to the pan and fry all the ingredients until piping hot before moving the rice to one side of the pan. Once the rice and ingredients have been moved add the egg whites to the clear side of the pan and scramble them
Once scrambled add the peas, bamboo shoots and prawns into the rice and eggs and heat through for 2 mins until the prawns are hot and peas tender.
Finally add in the lime juice and coriander and serve with the lime wedges on the side
MACROS PER SERVING
TOFU THAI BOWL
January 21, 2018
VEGETARIAN FETA & OLIVE WRAPS WITH MUSTARD VINAIGRETTE