Caribbean prawn & pineapple fried rice

• Frozen cooked prawns250g
• Basmati rice300g
• Pineapple chunks in juice1 × 432g tin
• Mixed peppers1
• Spring onions1 bunch
• Free range eggs2
• Soy sauce2 tbsp (30ml)
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £5.28 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack, then spread out to cool. Rice cooked the day before works best: keep it in the fridge and use within 24 hours.

2. 2

   Defrost 250g prawns following the pack. Stir-fry 1 chopped pepper in 2 tbsp oil for 3 minutes, push aside and scramble 2 beaten eggs.

3. 3

   Add the rice, prawns and 1 drained tin pineapple chunks and stir-fry for 4-5 minutes until piping hot.

4. 4

   Add 2 tbsp soy sauce and serve with sliced spring onions.