2 x 250g packets microwave basmati rice
1 Lebanese cucumber
1 tablespoon vegetable oil
1 large red onion, halved, thinly sliced
500g pork mince
1/3 cup tandoori paste
1 ½ cups frozen peas
½ cup roasted salted cashews
Greek yoghurt and cooked pappadums, to serve
Heat rice according to packet directions.
Cut cucumber lengthways into quarters. Then cut crossways into thin slices. Set aside.
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.
Add rice and peas to wok. Stir-fry for a further 3 minutes, or until peas are tender. Remove from heat. Stir in cashews.
Divide fried rice among serving bowls. Top with yoghurt and cucumber. Serve with pappadums.
TIP! Tandoori paste can be replaced with other mild curry pastes, if preferred. Check jars for heat rating. Reheat any leftover fried rice in the microwave, adding 1 tablespoon water.