• 2 cups Wholegrain basmati rice
  • 1 red bell pepper
  • 1/2 lime
  • 4 spring onions
  • 4 rings of pineapple (tinned)
  • 1/2 bunch fresh coriander
  • 3 tbs sweet chilli sauce
  • 1 tbs light soy sauce
  • 1 red chilli
  • 1 cup cashew nuts
  • 2 cloves garlic


  • STEP 1
    Boil a pan of water and cook your rice to package instructions. Add in 5 split cardamom seeds if you have them! Once cooked drain your rice, fluff with a fork and chill until needed.
  • STEP 2
    Chop the red pepper and pineapple slices into chunks. Thinly slice the red chilli, spring onions and coriander stalks. Roughly chop the coriander leaves and cashew nuts. Peel and grate the garlic. Slice the lime into quarters.
  • STEP 3
    Drizzle vegetable oil into a large pan or wok and place on a high heat. Once hot add in your pineapple slices and pepper and stir often for 5 minutes.
  • STEP 4
    Turn the heat down to medium. Next stir in the chilli, coriander stalks, spring onion and garlic. After 1 minute add in the cashews, sweet chilli and soy sauce then cook for another 30 seconds.
  • STEP 5
    Stir in the rice and cook for around 3 minutes until warmed through. Squeeze half the lime into the pan and mix well.
  • STEP 6
    Dish up your Thai rice and garnish with the coriander and lime slices!

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating