Thai Fried Prawns & Pineapple and Pepper Rice

1. Heat the oil in a wok or non-stick frying pan and fry the spring onion whites for 2 mins until softened. 

2. Stir in the pepper for 2 min, followed by the pineapple for another 1 min more.

3. Now stir in the green curry paste and soy sauce, then set aside.

4. In a separate non stick frying pan, spray two sprays of 1 cal spray and add the rice, stir-frying until piping hot, then push the rice to one side of the pan and add the eggs and scramble on the other side. 

5. Stir the peas and prawns into the rice and eggs. 

6. Heat through for 2 mins until the prawns are hot and the peas tender. 

7. Finally, stir in the spring onion greens, lime juice and coriander (if using). 

8. Then add the rice mix to the frying pan with the peppers.Stir together for 1 minute.

9. Spoon into bowls and serve with extra lime wedges and soy sauce.