Prawn, Pineapple with Vegetables Sticky Stir Fry Rice

Name: Prawn, Pineapple with Vegetables Sticky Stir Fry Rice
Yield: 4 people
Cuisine: British
Ingredients: 900 Grams Raw Ice Glazed Tiger Prawns; 430 Grams Tin Pineapple chunks in Juice; 300 Grams Frozen Sweetcorn; 300 Grams Frozen Peas; 300 Grams Frozen Leeks(home made, can use fresh!); 300 Grams Mixed Sweet Peppers; 2 Cups Basmati Rice; to taste Salt and Pepper; 2 Cups White Wine; 200 Grams Garlic Butter

Amazing Lady ( Grace) @cook_12096521

West Drayton

Needed a more filling version of my Prawn and Pineapple Rice, so added more veg, more rice and White Wine to make it special! #Onepotcooking, #Familyfriendly, #Budget,

Amazing Lady ( Grace) @cook_12096521

West Drayton

Needed a more filling version of my Prawn and Pineapple Rice, so added more veg, more rice and White Wine to make it special! #Onepotcooking, #Familyfriendly, #Budget,

Saved

Ingredients

4 people

900 GramsRaw Ice Glazed Tiger Prawns
430 GramsTin Pineapple chunks in Juice
300 GramsFrozen Sweetcorn
300 GramsFrozen Peas
300 GramsFrozen Leeks(home made, can use fresh!)
300 GramsMixed Sweet Peppers
2 CupsBasmati Rice
to tasteSalt and Pepper
2 CupsWhite Wine
200 GramsGarlic Butter

Saved

Steps

1

Cook the frozen Prawns,(covered with a lid of foil), gently in a wok,with the Garlic Butter, until thawed and just turning pink.
2

Add all the frozen veg, (Sweetcorn, Peas, Leeks, Sweet Peppers)and stir well.
3

Add the Pineapple, including juice, and Rice. Again, stir well.
4

Turn up the heat until it’s all bubbling, then down to a simmer until the rice has just about absorbed all the liquid. Keep stirring to prevent burning/ sticking.
5

When most of the liquid has gone, turn OFF the heat and leave for about 5-10 minutes in the wok, for the rest of the liquid to be taken up by the Rice and made not so wet..
6

Serve and enjoy. Can be cooled down and eaten cold later, (lunch box, have to be kept chilled though!), just as yummy!