Prep
15-30 mins
Cook
20 MIN
Ingredients
3
Eggs, lightly beaten
500 g
Raw prawn cutlets, defrosted
3
Garlic cloves, minced
1
Onion, diced
1/3 cup
Roasted cashew nuts
1 cup
Frozen peas
425 g
Golden Circle pineapple pieces in juice, drained
2
Spring onions, sliced
3 cups
Cooked jasmine rice
2 tbsp
Soy sauce
2 tbsp
Fish sauce
2 tsp
Sugar
1/4 tsp
Ground turmeric
-
Lime wedges, optional
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Sprinkle over the remaining spring onions and garnish with lime wedges. Serve and enjoy!