Pineapple Fried Rice with Toasted Cashews
Day-old rice fried hot with sweet pineapple, peas, egg and a hint of curry powder, then showered with golden cashews.
Ingredients
- Cooked jasmine rice600 g
- Fresh pineapple250 g
- Eggs3 pc
- Cashews75 g
- Spring onions4 pc
- Garlic3 cloves
- Frozen peas100 g
- Soy sauce2 tbsp
- Curry powder1 tsp
- Vegetable oil3 tbsp
Method
- 01
Toast the cashews in a dry wok over medium heat for 4 minutes until golden, then tip them out.
- 02
Heat 1 tbsp oil over high heat, pour in the beaten eggs and scramble for about 1 minute until just set, then set aside.
- 03
Add the remaining oil, fry the chopped garlic and spring onion whites for 30 seconds, then add the pineapple chunks and peas and stir-fry for 3 minutes until the pineapple starts to colour at the edges.
- 04
Add the cold rice and curry powder, breaking up any clumps, and stir-fry for 5 minutes until piping hot and starting to crisp.
- 05
Add the soy sauce, egg, cashews and spring onion greens, toss for 1 minute, taste and serve.
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