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Prawn, pineapple & cashew fried rice

Prawn, pineapple & cashew fried rice

A star rating of 4.6 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Bursting with juicy prawns, sweet pineapple, and crunchy cashew nuts, this Asian-style dinner is speedy and satisfying

  • Freezable
Nutrition: per serving


  • 2 tbsp sesame oil
  • 1 egg , beaten
  • 1 onion , chopped, or 140g chopped frozen onions
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 140g frozen prawns
  • 100g frozen peas
  • 1 tsp Chinese five-spice powder
  • 200g pouch cooked basmati rice
  • 227g can pineapple chunks in juice, drained
  • 2 tbsp soy sauce
  • 50g cashew nuts , toasted
  • zest and juice ½ lime , the other 1/2 cut into wedges to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, June 2015

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A star rating of 4.6 out of 5.10 ratings

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