Thai Pineapple Rice: Serves 4: 1 packet Thai Pineapple Rice Spice Paste. 1-2 tbsp vegetable oil. 3 shallots, thinly sliced (optional). 250 g (1/2 lb) shelled prawns or meat. 3 cups (600 g) cooked rice. 1 tin (454 g) of pineapple, drain away juice and cut into bite-sized pieces. 100 g (3.5 oz) mixed vegetables. Raisins, cashew nuts, peanuts or chopped coriander as garnish. Step 1: Heat oil in non-stick saucepan on medium-high heat. Add shallots and prawns; stir-fry for 2 minutes. Step 2: Add rice and Spice Paste; stir-fry for 2 minutes. Step 3: Add mixed vegetables and pineapple. Stir-fry 2-3 minutes or until hot. Garnish. Cooking Tips: Using rice cooked. Put 1-1/2 cups (330 g) uncooked rice, 1-3/4 cups (390 ml) water, Spice Paste, meat and/or vegetables in rice cooker. Set for cooking. Stand for 10 minutes. Stir in pineapple. Garnish. Keep away from direct sunlight and store in cool dry place. Once opened, use immediately.
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