This Thai‑Style Prawn & Pineapple Egg Fried Rice instantly takes us back to some of the most memorable meals from our travels. Marlini and I first encountered truly fragrant – and unapologetically fiery – versions of this dish while staying in Krabi, Thailand, in 2018.
Served straight from well‑worn woks and piled into hollowed‑out pineapple boats, the rice was alive with chilli heat, aromatic herbs, sweet bursts of pineapple and succulent prawns, all bound together by silky egg. This recipe is our homage to those vibrant flavours: bold, balanced and full of sunshine, with just enough fire to remind us why Thai street food leaves such a lasting impression.
As I’m sure I’ve mentioned before, it was Marlini who first introduced me to the simple magic of a rice cooker – nearly a decade ago now- and it’s been my go-to ever since.
I never thought I was committing any great culinary offence by sticking with the tried-and-tested pan-and-water method – after all, it had served me loyally for years. I assumed a rice cooker would be just another kitchen fad, destined to join the ever-growing collection of “must-have” gadgets that slowly retire to the cupboard… right next to the spiraliser and that thing I’m still not entirely sure how to use.
But I must admit – I’ve been completely converted. Our previous rice cooker worked so tirelessly it practically staged a protest, citing sheer exhaustion. We’ve since replaced it with a newer model – perhaps upgraded on paper, but certainly not in character, charm, or sheer work ethic.
It’s not just rice, either. It turns out to be brilliant with pulses as well – I use it regularly for black beluga and Puy lentils, and it delivers the same dependable, fuss-free results every time.
One of the main reasons I love our rice cooker is simple: perfect rice every time. Whenever I cook rice, I always make extra so it can be called into action later in the week for another dish – and this Thai‑style prawn and pineapple egg fried rice is no exception.
Here’s the science bit. Chilled, cooked rice is far better for egg fried rice because of its texture and moisture. After a night in the fridge, the grains dry out slightly, which helps them stay separate when cooked. This drier rice also absorbs sauces – soy, fish sauce, and the like – more evenly without turning soggy, giving you a more balanced flavour and a far better overall texture.
