Prawn fried rice with BiGG Coconut Satay

INGREDIENTS

BiGG Coconut Satay Seasoning
350g cooked rice
1 small onion, diced
1 medium carrot, sliced
2 garlic cloves, grated
1 tablespoon soy sauce
1 teaspoon sesame oil
1 egg
100g prawns raw, chopped
50g frozen peas
50g pineapple, diced

METHOD

1. In a hot wok add sesame oil and fry your rice in batches, transferring to a mixing bowl when finished

2. Cook prawns in the wok for 1 minute, add in your grated garlic and cook for another 30 seconds then transfer to the same mixing bowl.

3. Stir Fry the onion and carrot for 2-3 minutes until tender, create a well in the middle of the ingredients and scramble your egg.

4. Add all the contents of the mixing bowl into your wok and toss through the frozen peas and pineapple for 2-3 minutes until hot and well combined.

5. If you’re feeling fancy, serve in a hollowed out pineapple, halved lengthways and finish the dish with BiGG Coconut Satay.