Prawn, pineapple & cashew fried rice

Prawn, pineapple & cashew fried rice

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(9 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal609
  • fat30g
  • saturates6g
  • carbs53g
  • sugars14g
  • fibre7g
  • protein29g
  • salt4.5g


  • 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
    Soy sauce

    Soy sauce

    soy sor-s

    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…


  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.

  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.

  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.

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Comments, questions and tips

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1st Aug, 2020
Lovely flavours but next time I will not use dark soy sauce and certainly not two tablespoons! Result was very brown and did not look like the picture in the recipe. I also used fresh garlic and ginger and used less onion and added red pepper and mushrooms.
30th Apr, 2020
Delicious recipe - other half said it was the best rice he’d ever had! We served it as a side with crispy duck and it was perfect. We did use fresh ginger and fresh garlic tho.
1st Aug, 2017
A good way to use up leftovers, the rice went a bit clumpy but probably because I added some of the pineapple juice - tasted nice though!
blackpoizen's picture
16th Feb, 2017
use fresh ginger and garlic instead and this is awesome and serves 3 people easily or maybe i just add to much ingredients...
12th Feb, 2017
I've thought I'd try this since I saw it in the magazine (our life is very similar to the couple's it was created for), but as we live in France, there's no way we can find garlic or ginger paste: how much fresh garlic & fresh ginger should we use instead? Thanks for your help.
goodfoodteam's picture
17th Feb, 2017
Thanks for your question. You can use 1/2 - 1 tbsp crushed garlic and 1/2 - 1 tbsp grated ginger, according to your taste. These pastes sometimes contain water or oil so if the mixture is dry when frying then you can add a splash of either to help it along. Enjoy!
3rd Mar, 2017
Thanks a lot for your answer: this info will definitely be useful for other recipes as well!
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