Feed your appetite for cooking with Penguin’s expert authors
Pineapple Fried Rice with Cashews
Introduction from Shelina Permalloo
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
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
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.