Thai inspired pineapple and prawn rice

Heat a drizzle of olive oil in a large frying pan or wok over medium-high heat. Add the eggs and scramble until just cooked, then transfer to a plate and set aside.

In the same pan, add a drizzle of olive oil and cook the prawns for a few minutes on each side or until starting to colour. Remove from the pan and set aside.

Add the garlic and onion to the same pan and sauté for 4-5 minutes or until the onion is starting to soften, adding extra oil if necessary. Stir through the cashews, peas, pineapple and three-quarters of the spring onion and cook for a minute.

Return the egg and prawn back into the pan, along with the rice, soy sauce, fish sauce, sugar, and turmeric and season with salt and pepper. Cook for 4-5 minutes or until the rice is heated through.

Sprinkle over the remaining spring onions and garnish with lime wedges. Serve and enjoy!