Bursting with juicy prawns, sweet pineapple, and crunchy cashew nuts, this Asian-style dinner is speedy and satisfying
Prep:10 mins
Serves 2
2 tbsp sesame oil1 egg, beaten1 onion, chopped, or 140g chopped frozen onions1 tbsp garlic paste1 tbsp ginger paste140g frozen prawns100g frozen peas1 tsp Chinese five-spice powder200g pouch cooked basmati rice227g can pineapple chunks in juice, drained2 tbsp soy sauce50g cashew nuts, toastedzest and juice ½ lime, the other 1/2 cut into wedges to serve
STEP 1Heat 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 2Add 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 3Stir 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.
