Ingredients:

1 cups small can pineapple chunks. drained

3 cups cooked rice preferably several days old

4 tbsp vegetable stock

2 shallots finely chopped

3 cloves garlic finely chopped

1 chili (red or green, thinly sliced)

1 egg

1/2 cup peas frozen

1/4 cup small carrot grated

1/4 cup raisins

1/2 cup whole cashews (whole roasted unsalted)

3 spring onions finely sliced

1/3 cup coriander

3 tbsp soy sauce For the Stir-Fry Sauce

2 tsp ​​Thai curry powder For the Stir-Fry Sauce

2 1/2 tbsp fish sauce or 3 tbsp. soy sauce if vegetarian

2 tsp. ​​Thai curry powder

Instructions:

In a cup, stir the soy sauce together with the curry powder. Set aside.

Drizzle 1 to 2 tbsp. oil in a wok/large frying pan over medium-high heat.

Add shallots, garlic, and chili, stir-frying until fragrant (1 minute).

Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tbsp at a time to keep ingredients sizzling).

Push ingredients aside and crack egg into wok, stirring quickly to cook (like making scrambled eggs).

Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.

Add the rice, pineapple chunks, cashews, and raisins/currents.

Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.

Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry.

Remove from heat. Do a taste-test for saltiness, adding more soy sauce until desired taste is achieved.

If you happen to over-salt the dish, add a squeeze or two of lime juice.

Time

Total : 28 minutes

Prep : 20 minutes

Cook : 8 minutes

Resting time : 0 minutes

Servings : 3 to 4 servings