OH! Magazine - Australian Version May 2017 | Page 22

( OH YUM )
PINEAPPLE QUINOA FRIED RICE
Discover this healthy and delicious recipe from
Australian Pineapples, that will boost your next autumn BBQ.
Serves: 2
What you’ll need
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
1 cup cooked and cooled brown rice
2 teaspoons sesame seeds
2 tablespoons fresh coriander,
chopped roughly
Red long chilli, sliced finely, to serve
How to make them:
1. 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.
2. 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.
3. 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.
4. Add quinoa and rice and stir-fry until they are mixed in well and warmed
through, about 3 minutes.
5. Return the egg and prawns to the mix and sprinkle the lot with sesame
seeds, fresh coriander and chilli 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.
Recipe courtesy of Australian Pineapples
(www.aussiepineapples.com.au)
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OH! MAGAZINE ( MAY 2017 )