Thai Shrimp Pineapple Fried Rice

Recreated and perfected from travels.

There's also Thai basil in here for good measure (never a chore, only a blessing).  Pineapple appears a little shy in the picture although I can assure you it's in there.  Dried shrimp paste also ramps up the umami.

Ingredients (2):

2/3 rds of a cup of jasmine rice, cooked and cooled. Refrigerated for 2 or 3 days works.

Aromats:

2 lime leaves, chopped

1 cove of garlic, minced

1 tsp ginger, minced

2 green birds eye chillies, sliced

1/4 tsp dried shrimp paste

Veges:

1 small onion, diced

1 red pepper, chopped

1/2 cup frozen pineapple, defrosted

Protein:

10 prawns, cleaned

2 eggs, whisked

Sauce:

1.5 TBSP fish sauce (I know, salty)

1 TBSP oyster sauce (i also know, salty too)

1 tsp sugar

Garnish:

Thai Basil leaves

Method:

Wok or pan fry egg with a splash of oil and remove.

Reheat wok/pan and fry aromats (30 seconds) then onion and pepper (2 minutes)

Add prawns and 1/3rd of the rice, stir.

Add egg, pineapple, remaining rice and stir.

Add sauce, basil, stir and turn off heat.

Super tasty and so very easy..