- November 9, 2016 at 12:57 am #374308mosParticipant
1 cup pineapple tidbits (fresh is better, but canned works too)
4 cups cooked rice, preferably at least 1 day old
4 tbs of 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 tbs of chicken or vegetable stock
3 tbsof fish sauce (or substitute 3.5 tbs soy sauce if vegetarian)
2 tsp of curry powder
1 tsp of sugar
3 spring onions, finely sliced
1/3 cup fresh coriander
Optional: 8-12 fresh shrimp
Add a little oil to the rice (up to 1 tbs) and work through with your fingers.
Separate the grains of rice, so that they don’t stick together. Set aside.
Swirl 3 tbs of oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one min, or until fragrant.
If using shrimp, add them now as well.
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).
Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.
Add the cashews and stir-fry for 30 sec.
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 utensil or a fork.
Add the frozen peas, currants (or raisins), and pineapple. Stir-fry to mix in.
Continue stir frying until everything is integrated (1-2 more min).To serve, sprinkle with spring onion and coriander. Serves 2
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