INGREDIENTS: (SERVES 2 as a main dish OR 4-5 as a side dish)
- 1 cup pineapple tidbits (fresh is better, but canned works too)
- 4 cups cooked rice, preferably at least 1 day old
- 4 Tbsp oil for stir-frying
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 red or green chili (de-seeded if milder rice is desired)
- 1/2 cup roasted unsalted cashews
- 1/2 cup frozen peas
- 1 egg, beaten (omit if vegan)
- 1/4 cup currants (or raisins)
- 3 Tbsp. chicken or vegetable stock
- 3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
- 2 tsp. curry powder
- 1 tsp. sugar
- 3 spring onions, finely sliced
- 1/3 cup fresh coriander
- Optional: 8-12 fresh shrimp/prawns
Step #1: Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
For tips on how to select and cut a ripe pineapple - including how to make a pineapple boat for your rice - see my: Pineapple How-to.
(For a Vegetarian version of this recipe, see my: Vegetarian Heavenly Pineapple Fried Rice.)