UPGRADEYOU RECIPES

PINEAPPLE THAI FRIED PRAWNS

November 30, 2017

 

INGREDIENTS

 

  • 1kcal cooking spray

  • 150g cooked frozen prawns

  • 50g spring onions chopped thinly long ways

  • 75g red pepper sliced thinly long ways

  • 40g chopped pineapple (chopped into small chunks)

  • 20g Thai green curry paste

  • 2tsp light soy sauce

  • 150g cooked basmati rice

  • 2 egg whites

  • 75g frozen peas

  • 100g bamboo shoots (drained from can)

  • 1 lime juice

  • 1 lime cut into wedges

  • small handful of coriander 

 

 

METHOD

 

  • Spray a pan or wok and add to a medium heat

  • 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

 

Calories: 280

Protein: 25g

Carbs: 35g

Fat: 4g

Fibre: 3g

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