Ingredients:

4 tablespoons canola oil divided

2 large eggs beaten

1 small onion finely chopped

2 shallots finely chopped

3 garlic cloves minced

4 cups cold cooked rice

1 can unsweetened pineapple chunks drained, 8 ounces

1/2 cup lightly salted cashews

1/2 cup frozen peas

1/3 cup minced fresh cilantro

1/4 cup raisins

3 tablespoons vegetable broth

2 tablespoons fish sauce

1-1/2 teaspoons curry powder

1 teaspoon sugar

1/4 teaspoon crushed red pepper flakes

Instructions:

In a large skillet or wok, heat 1 tablespoon oil over medium-high heat.

Add eggs. As eggs set, lift edges, letting uncooked portion flow underneath.<

When eggs are completely cooked, remove to a plate and keep warm.

In the same pan, stir-fry onion and shallots in remaining oil until tender.

Add garlic; cook 1 minute longer.

Stir in the rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes.

Heat through. Chop egg into small pieces.

Add to rice mixture.

Time

Total : 30 minutes

Prep : 0 minutes

Cook : 30 minutes

Resting time : 0 minutes

Servings : 8 servings