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Prawn, pineapple & cashew fried rice

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 609
  • Carbohydrates 53
  • Saturated Fat 6
  • Sugar 14
  • Protein 29
  • Fat 30
  • Fibre 7
  • Salt 4.5

Nutrition per serving

  • Calories 609
  • Carbohydrates 53
  • Saturated Fat 6
  • Sugar 14
  • Protein 29
  • Fat 30
  • Fibre 7
  • Salt 4.5

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 pineapples chunks in juice, drained
  • 2 tbsp soy sauce
  • 50g cashew nuts, toasted
  • zest and juice ½ lime, the other ½ cut into wedges to serve

Method

  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.

  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.

  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.

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