Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Place the rice in a fine sieve and rinse well under cold water for 1 minute. Boil the kettle. Place the rice in a medium sized saucepan and add 800ml boiling water. Bring to the boil and pop on a lid. Turn the rice down to a simmer and cook for 11 minutes, until the grains are soft and the water has evaporated. Take off the heat and leave to the side with the lid on.
Meanwhile, heat the sesame oil in a large frying pan. Sauté the onion over a medium heat for 5 minutes. Add the garlic and ginger and cook for a further 2 minutes. Then add the peas, prawns and ham with 200ml boiling water and sauté for 5 minutes until the peas have defrosted and the ham has warmed through.
Add the rice, pineapple, spring onions, lemon juice and chilli sauce and give it a really good stir. Taste for seasoning and add lemon, chilli sauce, salt and pepper to your liking. Serve with soy sauce, chilli sauce and extra lemon wedges for people to help themselves.
DOWNLOAD OR PRINT RECIPE HERE.
I like to keep a handful or two of prawns and a bag of peas in the freezer and always have a bag of basmati in the store cupboard. Equally, there’s often some pineapple and lemon in the fruit bowl that needs using up and sweet chilli, ginger and garlic are core ingredients. My boys don’t eat chilli sauce or raw spring onions, so I serve them first before adding the chilli and onions (as seen in the photo). That way I am able to keep everyone happy.”