Made using some great store cupboard ingredients, this Chinese-inspired dish has all the flavour of the original but still comes in on budget.

Serves: 3-4
Ready in: 20 mins

Ingredients

• 1 tbsp sunflower oil
• 1 onion, sliced
• Thumb-sized piece of ginger, grated
• 2 garlic cloves, crushed
• 1 red chilli, deseeded and sliced, plus extra to serve
• 2 peppers, sliced
• 150g pack Co-op Cooked King Prawns
• 227g tin pineapple chunks
• 250g pack Co-op (microwave-ready) Long Grain Rice
• 100g frozen peas
• 3 spring onions, sliced

For the sauce

• 25ml rapeseed oil
• 3 tbsp red or white wine vinegar
• 2 tbsp ketchup
• 1 tbsp light brown soft sugar
• 1 tsp cornflour

Method

1. Make the sauce by stirring together the rapeseed oil, vinegar, ketchup and sugar. Spoon out 60ml of the juice from the tinned pineapple, then add the cornflour and mix until combined. Stir into the sauce mixture, then set aside.
2. Heat the sunflower oil in a wok. Stir-fry the onion, ginger, garlic and chilli for 1-2 mins, then add the peppers and cook for 2 mins more. Pour the sauce into the pan, bring to a simmer, then add the prawns and the pineapple from the tin. Simmer for 2-3 mins until the sauce has thickened and the prawns are piping hot.
3. Put the rice in a separate pan, add the peas and spring onions plus a splash of water, then bring to a simmer. Put the lid on and cook for 2 mins. Serve the prawns with the rice, topped with some extra chilli, if you like.