Pineapple, Cashew and Mushroom Fried Rice

Threw this together the other night and it is really, really good. I love pineapple in fried rice and decided to add some of the flavours in my beanburger, mainly the worcester sauce and smoked paprika as the flavours go so well with pineapple. Have made this a few times now - easy and yum! 

Pineapple, Cashew and Mushroom Fried Rice

Serves 2

• 150g basmati rice, dry weight (white or wholegrain)
• 100g onion, chopped (I've also used shallots)
• 200g mushrooms, sliced
• 100g pineapple chunks, or about 3 rings, sliced into chunks.
• 2 cloved garlic, minced or chopped finely
• 2 spring onions, chopped
• 25g cashews, roughly chopped and toasted.
• 2 Tbsp soy sauce
• 2 tsp vegan worcester sauce (Biona Organic is fab!)
• 1 Tbsp peanut oil
• hot smoked paprika
• freshly ground black pepper

Cook the rice according to package instructions (I recommend NOT salting the water here as the dish is seasoned enough and the rice may absorb too much salt). 

Meanwhile heat the peanut oil in a wok on high. Add the onion and mushrooms and fry on high heat with a few grinds of black pepper until they start to sweat. Pop a lid on a cook a few minutes more, stirring now and again. When cooked and liquid is gone reduce heat to low and add the garlic, cook 1 minute. Add the drained cooked rice, soy and worcester sauces, pineapple, cashews and spring onion and fry stirring until heated through and everything is well coated.

Lastly serve with a dusting of hot smoked paprika. For those of you in the UK or Ireland I highly recommend this Tesco brand one. So many smoked paprika's have no heat but this one would rival cayenne pepper in the heat department and the heat really compliments this dish. If not, just a regular smoked paprika would do.

Nutritional Information - per serving

Calories: 456

Fat: 10.3g

Sat Fat: 1.3g

Protein: 12.5g

Fibre: 4g

Carbs: 81.5g

Sugars: 12.9g

Sodium: 1063mg

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