My local Chinese takeaway does an absolutely cracking pineapple and cashew fried rice (can confirm it is 10/10 when compared with a little kung po chicken and maybe some crispy seaweed), so I thought I’d attempt to make it from home to save some dollar.
My boyfriend has been making vegetable fried rice every week since the day I moved in with him in 2014, so I thought I’d just adapt his recipe and hey bingo what do ya know, it worked!
I love pineapple and nuts in a rice dish, but appreciate it’s probably a bit like pineapple on pizza and not to everyone’s taste.
This recipe is super easy to change – you can add chicken, you can remove the egg and make it vegan, or you can add some different veggies to make it suit your taste. And best of all, it only takes 10 minutes so perfect when you’ve got a night of Netflix binging ahead of you.
What: A big bowl of rice, veggies, cashews and pineapple.
Best for: A super quick weekday dinner.
Realistically how long: Not more than 10-15 minutes.
Feeds: Two hefty size portions but could stretch to three.
2 x 250g long grain rice pouches (or you can make the rice the usual way to cut the cost and plastic use)
2 x garlic cloves
1 x red chilli
1 x bunch of spring onions
1 x large handful of frozen peas
200g pineapple (tinned or fresh) chopped into small chunks
2 x eggs
As much soy sauce as your heart desires
1. Put a large, deep frying pan on a medium heat and add a good glug of olive oil.
2. Crush in your garlic cloves, add the cashews and peas and then trim the tops and bottoms off your spring onions and then slice in half – finely slice the white halves and add to the pan and reserve the green ends for decorating the dish at the end.
3. Also slice your chilli in half and finely chop one half and add to pan (you can skip this step if you prefer a milder taste, or add more chilli if you like your food extra hot). Keep the other half for decorating.
4. Lightly saute everything for a few minutes until things start to brown, and then add the pineapple.
5. Put your rice in the microwave following the packet instructions, and then add to the frying pan.
6. Add salt, pepper and a good splash or two of soy sauce and stir through.
7. Bring all your rice mixture to one side of the pan, and then crack two eggs into the empty side of the pan and immediately start scrambling.
8. Keep scrambling the mixture until the eggs start to solidify and then take the pan off the heat and combine the rice and eggs.
9. Serve immediately with an extra splash of soy sauce, the green ends of the spring onion (slice these first), some sliced chilli and some scattered cashews if you have any leftover.