Preparation

1. Chop 3 spring onions and stir fry in hot oil over a high flame with some chopped red pepper and a little, freshly grated ginger.
2. When the onions are sizzling, add enough prawns for two and the Tilda Egg Fried rice to the pan, mixing it all together.
3. Drain 100g pineapple chunks and add these to the rice.
4. Stir everything together over a high heat, and when it is piping hot, about 3 minutes.
5. Serve with a dash of soy sauce.