Thai-Style Prawn and Pineapple Fried Rice from The Slimming Foodie Air Fryer

Serves 4

425g (15oz) can of pineapple chunks, drained, each chunk cut into 4

Spray oil

1 onion, finely chopped

1 red pepper, deseeded and finely chopped

1 teaspoon sesame oil

1 red birds eye chilli, finely chopped

2 garlic cloves, crushed

200g (7oz) raw king prawns, patted dry with kitchen paper

500g (1lb 2oz) cooked, cold jasmine rice (200g / 7oz raw)

180g (6oz) mangetout or sugar snap peas

150g (5½oz) frozen petits pois

2 tablespoons dark soy sauce

1 tablespoon fish sauce

1 teaspoon demerara sugar

2 eggs, lightly beaten

4 spring onions, sliced

2 teaspoons sesame seeds

Remove the crisper plate from 1 of the air fryer drawers and preheat both drawers to 200°C (400°F).

Place the pineapple chunks in an even layer in the drawer with the crisper plate and spray with oil. Cook for 20 minutes, stirring halfway through.

Put the onion, pepper and sesame oil into the other drawer, stir and cook for 5 minutes. Add the chilli and garlic, stir, then lay the prawns on top. Spray them with some oil and cook for 5 minutes.

Add the cooked cold rice, mangetout, petits pois, soy sauce, fish sauce and demerara sugar in with the prawn mixture, stir well, then push it all towards one end of the drawer to create a little space for the beaten eggs: these need to be in contact with the bottom of the drawer.

Cook for 5 minutes, check the egg is mostly cooked, then stir it into the rest of the ingredients, breaking it up. If there is still any raw egg, cook for another couple of minutes.

5 Stir the pineapple through the rice, then divide between 4 warmed bowls, scattering with spring onions and sesame seeds.