- 2 tbsp sesame oil
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 onion, chopped, or 140g chopped frozen onions
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 140g frozen prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 100g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 tsp Chinese five-spice powder
- 200g pouch cooked basmati rice
- 227g can pineapple chunks in juice, drained
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 50g cashew nuts, toasted
- zest and juice ½ lime, the other ½ cut into wedges to serve
The same shape, but smaller than…
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.
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.
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.