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Prawn, Pineapple & Cashew Fried Rice |
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| Serves 2 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp sesame oil
1 egg, beaten
1 onion, chopped
1 tbsp garlic paste
1 tbsp ginger paste
140g frozen prawns
100g frozen peas
200g pouch cooked basmati rice
227 can pineapple chunks in juice, drained
1 tsp Chinese five-spice powder
2 tbsp soy sauce
50g cashew nuts toasted & crushed if you don't like them whole.
zest & juice 1/2 lime, the other one cut into wedges to serve
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Heat 2 tsp of the oil in a large wok or non-stick
frying pan on a medium heat. Tip in the egg and cook for
2-3 mins until the egg is set. Tip the omelette onto a
board, cut into 1cm strips and set aside.
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Add the remaining oil to the pan and tip in the onion.
Sizzle for 5 mins, then add the garlic paste, ginger paste
and prawns. Stir-fry for 2-3 mins until the prawns defrost
and turn pink. Add the peas, five-spice powder, rice,
pineapple, soy and cashew nuts, and stir-fry for another 3
mins until piping hot.
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Stir the omelette strips into the rice and heat for 1
min. Finally, stir through the lime zest and juice. Serve
with lime wedges for squeezing over.
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DAILY
DINNERS 
