Thai pineapple fried rice with tofu and cashews

Ingredients

For 1 serving

• Jasmine rice70 g
• Tofu100 g
• Pineapple80 g
• Cashews15 g
• Peas50 g
• Spring onions1
• Curry powder1 teaspoon
• Tamari1 tablespoon
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, soy,

Method

1. The evening before, cook the jasmine rice in boiling salted water for the time on the packet, drain, spread it on a plate and keep it in the fridge: cold rice stays separate in the pan.
2. Drain and pat dry the tofu and cut into 1.5 cm dice; dice the pineapple and slice the spring onion. Toast the cashews in a dry frying pan over medium heat for 3 minutes, until golden, and set aside.
3. Heat the groundnut oil in the same pan over medium-high heat and fry the tofu for 5 minutes, turning, until golden on all sides.
4. Add the peas and curry powder and stir-fry for 2 minutes, until the curry is fragrant and the peas are hot.
5. Turn the heat to high, add the rice, breaking it up with your hands, the pineapple and the tamari and stir-fry for 3 minutes, until the rice is piping hot and evenly golden.
6. Finish with the toasted cashews and spring onion and serve.