Prawn, pineapple & cashew fried rice

• sesame oil↗2 tbsp tbsp
• egg↗1

  beaten

• onion↗1

  chopped, or 140g chopped frozen onions

• garlic paste↗1 tbsp tbsp
• ginger paste1 tbsp tbsp
• frozen prawns↗140g g
• frozen peas↗100g g
• Chinese five-spice powder1 tsp tsp
• pouch cooked basmati rice200g g
• can pineapple↗227g g

  chunks in juice, drained

• soy sauce↗2 tbsp tbsp
• cashew nuts↗50g g

  toasted

• lime↗zest and juice ½

  zest and juice ½, the other ½ cut into wedges to serve

Step-by-step instructions

1. 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. 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. 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.