Prawn, Pineapple & Cashew Fried Rice

  • 25 Aug - 31 Aug, 2018
  • Mag The Weekly
  • Cookery


· 2tbsp sesame oil

· 1 egg, beaten

· 1 onion, chopped

· 1tbsp garlic paste

· 1tbsp ginger paste

· 140g frozen prawns

· 100g frozen peas

· 1tsp Chinese five-spice powder

· 200g cooked rice

· 227g can pineapple chunks in juice, drained

· 2tbsp soy sauce

· 50g cashew nuts, toasted

· Zest and juice of ½ lime, cut the other ½ into wedges


Heat one tablespoon oil in a large wok or non-stick frying pan on medium heat. Tip in the egg and cook for a few minutes until it is set. Tip the omelette onto a board, cut into 1cm strips and set aside. Add remaining oil to the pan and tip in the onion. Sizzle for five minutes then add garlic-ginger paste and prawns. Stir-fry for a few minutes until prawns defrost and turn pink. Add peas, five-spice powder, rice, pineapple, soy and cashew nuts, and stir-fry for another three minutes until piping hot. Stir the omelette strips into the rice and heat for a minute. Finally, stir through the lime zest and juice. Serve hot with lime wedges.