Pineapple Fried Rice with Cashews
This easy stir fry with sweet and salty flavours is the perfect weeknight dinner ready in 10 minutes.
Introduction
This is one of those magical dishes that turns simple ingredients into something super delicious! Sweet, tangy pineapple, fragrant ginger and crunchy cashews come together in a quick and easy one-pan meal. It’s perfect for using up leftover rice and totally customisable, so feel free to add your favourite protein if you have some lying around in
the fridge.
Ingredients
| 2 tbsp | vegetable oil |
| 1 tbsp | garlic and ginger paste |
| 3 | spring onions, sliced, white and green parts separated |
| 1-2 | small red chillies (depending on how hot you want it), finely chopped |
| 100g | cashews |
| 500g | leftover cooked jasmine rice (or use 2 x 250g pre-cooked pouches) |
| 200g tin of | chopped pineapple, drained |
| 2 tbsp | soy sauce |
| 1 tsp | Chinese 5 spice |
| 1 tsp | ground white pepper |
| ½ tsp | salt |
| Drizzle of | sesame oil |
| GARNISH | |
|---|---|
| 1 tsp | black and white sesame seeds |
| Handful of | coriander or basil leaves |
| 1 | lime, quartered |
Method
In a large frying pan or wok, heat the oil over a medium–high heat. Add the garlic and ginger paste, spring onion whites, chillies and cashews, and stir-fry for about 30 seconds until fragrant.
Add the rice, breaking up any clumps, and stir-fry for 2–3 minutes.
Toss in the pineapple pieces, soy sauce, Chinese 5 spice, white pepper and salt, and cook for 1 minute to heat through. Drizzle over the sesame oil, then remove from the heat and mix in the spring onion greens.
Garnish with sesame seeds and fresh coriander or basil, and serve with lime wedges for squeezing.
Reviews
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