Tandoori Fried Rice

Serves 4, Prep and Cook: 25 mins

2 x 250g packets microwaveable basmati

rice 1 Lebanese cucumber 1 tblsp vegetable oil 1 large red onion, halved, thinly sliced 500g pork mince ¹⁄³ cup tandoori paste 1½ cups frozen peas ½ cup roasted salted cashews Greek yoghurt and cooked pappadums,

to serve

1 Heat rice according to packet directions. 2 Cut cucumber lengthways into quarters. Then cut crossways into thin slices. Set aside. 3 Heat oil in a large wok over a high heat. Add onion. Stir-fry for about 2 minutes, or until soft. Add pork. Stir-fry, breaking up mince, for about 8 to 10 minutes, or until browned. Add paste. Stir-fry for 2 minutes. 4 Add rice and peas to wok. Stir-fry for a further 3 minutes, or until peas are tender. Remove from heat. Stir in cashews. 5 Divide fried rice among serving bowls. Top with yoghurt and cucumber. Serve with pappadums.