pineapple and cashew fried rice

Updated at: Thu, 17 Aug 2023 03:37:13 GMT

Step 1

Cook the rice in salted water according to the packet instructions.

Step 2

Drain in a sieve and leave to cool. Toast the cashews in a small dry frying pan until golden brown, then remove from the heat and set aside. Chop the pineapple rings into bite-sized pieces. Melt the margarine in the pan over a medium heat, sauté the pineapple, then set aside.

Step 3

2 Halve the pepper and cut into chunks

Step 4

Peel the carrot and slice thinly using a vegetable peeler.

Step 5

Drain the sweetcorn in a sieve. Heat 2 tbsp oil in a wok or frying pan.

Step 6

Saute the pepper and carrot over a high heat, then continue to cook over a medium heat until golden brown and al dente. If the carrot browns too much before it is cooked, add a little water (any added liquid should evaporate completely). Season the vegetables with salt, pepper, and paprika.

Step 7

3 Add the remaining 2 tbsp oiland increase the heat. Sir in the rice

Step 8

sauté briefly over a high heat until crisp, then continue to brown over a medium heat. If the mixture dries out too much, add a little more oil. Fold in the sweetcorn, pineapple, and cashews and heat through. Transfer the rice dish to a lunchbox. Wash and slice the spring onions and scatter them over the rice. Sprinkle with paprika.

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