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Main course · Thai

Khao Pad Sapparod (Vegan Pineapple and Cashew Fried Rice)

20 min Serves 4 ~287 kcal/serving ~£5.80 (£1.45/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 500 g cooked jasmine rice (day-old)
  • 225 g tinned pineapple chunks in juice
  • 50 g cashew nuts
  • 2 garlic cloves
  • 1 onion, diced
  • 2 tbsp soy sauce
  • 2 spring onions, sliced
  • 10 g fresh coriander, chopped

Nutrition (per serving)

Calories
287 kcal
Protein
7.3 g
Carbohydrate
49.9 g
of which sugars
10.2 g
Fat
6.1 g
of which saturates
1.1 g
Fibre
2.3 g
Salt
1.26 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Drain the pineapple chunks well.

  2. 2

    Crush the garlic.

  3. 3

    Heat a little oil in a wok over a high heat and fry the garlic and onion for 2 minutes until softened.

  4. 4

    Add the cashew nuts and stir-fry for 1 minute until lightly toasted.

  5. 5

    Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.

  6. 6

    Stir in the pineapple chunks and season with the soy sauce.

  7. 7

    Scatter with spring onions and fresh coriander to serve.

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