This quick, low calorie supper is perfect for a busy weeknight. Cook your rice in advance to get ahead – run it under cold water to chill quickly, then freeze in a food bag for up to one month
Prep:10 mins
Serves 4
2 tsp sunflower oilbunch spring onions, greens and whites separated, both sliced1 green pepper, deseeded and chopped into small chunks140g pineapple, chopped into bite-sized chunks3 tbsp Thai green curry paste4 tsp light soy sauce, plus extra to serve300g cooked basmati rice (brown, white or a mix – about 140g uncooked rice)2 large eggs, beaten140g frozen peas225g can bamboo shoots, drained250g frozen prawns, cooked or raw2-3 limes, 1 juiced, the rest cut into wedges to servehandful coriander leaves (optional)
STEP 1Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. Stir in the pepper for 1 min, followed by the pineapple for 1 min more, then stir in the green curry paste and soy sauce.STEP 2Add the rice, stir-frying until piping hot, then push the rice to one side of the pan and scramble the eggs on the other side. Stir the peas, bamboo shoots and prawns into the rice and eggs, then heat through for 2 mins until the prawns are hot and the peas tender. Finally, stir in the spring onion greens, lime juice and coriander, if using. Spoon into bowls and serve with extra lime wedges and soy sauce.
