Name: Prawn, pineapple & cashew fried rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 tbsp sesame oil; 1 egg beaten; 1 onion chopped, or 140g chopped frozen onions; 1 tbsp garlic paste; 1 tbsp ginger paste; 140g frozen prawns; 100g frozen peas; 1 tsp Chinese five-spice powder; 200g pouch cooked basmati rice; 227g can pineapple chunks in juice, drained; 2 tbsp soy sauce; 50g cashew nuts toasted; zest and juice ½ lime the other 1/2 cut into wedges to serve

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Prawn, pineapple & cashew fried rice

Prawn, pineapple & cashew fried rice

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.8 out of 5.15 ratingsRate

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Bursting with juicy prawns, sweet pineapple, and crunchy cashew nuts, this Asian-style dinner is speedy and satisfying

Freezable

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp sesame oil
1 egg

beaten
1 onion

chopped, or 140g chopped frozen onions
1 tbsp garlic paste
1 tbsp ginger paste
140g frozen prawns
100g frozen peas
1 tsp Chinese five-spice powder
200g pouch cooked basmati rice
227g can pineapple

chunks in juice, drained
2 tbsp soy sauce
50g cashew nuts

toasted
zest and juice ½ lime

the other 1/2 cut into wedges to serve

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Nutrition: per serving

kcal609
fat30g
saturates6g
carbs53g
sugars14g
fibre7g
protein29g
salt4.5g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, June 2015

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A star rating of 4.8 out of 5.15 ratings

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