THAI FRIED RICE WITH PINEAPPLE

INGREDIENTS:

• 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

 (SERVES 2 as a main dish OR 4-5 as a side dish)

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.

Step #2:Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. If using shrimp, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water instead of more oil.
  
Step #3: Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

Step #4:Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.

Step #5:Add the cashews and stir-fry for 30 seconds. 

Step #6: Now add the prepared rice to the wok/pan. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps with your utensil or a fork. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking. Also, continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Step #7: Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.

Step #8: Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce (or salt if vegetarian). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.

 Step #9:To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple, as shown.

KISS  TO ALL