FRIED RICE WITH PINEAPPLE & CASHEW NUTS

SERVES 1 LARGE OR 2 SMALL PORTIONS

1/2 cup (100 g) jasmine rice

sea salt

2 oz. (60 g) cashew nuts

2 canned pineapple rings

2 tbsp. vegan margarine

1 small red pepper

1 carrot

1/3 cup (80 g) canned sweetcorn

4 tbsp. olive oil, plus extra if needed

good pinch of freshly ground white pepper

1 1/2 tsp. hot paprika, plus extra for sprinkling

2 scallions, green sections only

NUTRITIONAL VALUES

Calories: 807kcal
Fat: 53.2g (8.5g S.Fat)
Carbs: 80.9g
Protein: 10.4g
Sugar: 23.5g
Sodium: 450mg

METHOD

Cook the rice according to the package directions in salted water. Allow to drain in a strainer and cool. In a small dry frying pan, toast the cashews until golden brown, then remove from the heat and set aside. Make bite-sized pineapple rings out of the pineapple rings. Melt the margarine in a skillet over medium heat, then sauté the pineapple and set aside.

Remove the seeds from the pepper and cut it into small chunks. Using a vegetable peeler, peel the carrot and thinly slice it. In a colander, drain the sweetcorn. In a wok or frying pan, heat 2 tablespoons oil. Cook the pepper and carrot over high heat until golden brown and al dente, then continue to cook over medium heat until golden brown and al dente. If the carrot browns too quickly before being cooked, add a splash of water (any added liquid should evaporate completely). Season the vegetables with paprika, salt, and pepper.

Increase the heat to high and add the remaining 2 tablespoons oil. Stir in the rice and cook for a few minutes on high heat until crisp, then continue to brown on medium heat. If the mixture becomes too dry, add a little more oil. Heat through the sweetcorn, pineapple, and cashews. Place the rice dish in a lunchbox. Scatter the scallions over the rice after washing and slicing them. Paprika should be sprinkled on top.