Ingredient
1/2 cup pineapple tidbits (fresh is better, but canned works too)
2 cups cooked rice, preferably at least 1 day old
2 tablespoons oil for stir-frying
1 onion, thinly sliced
2 cloves garlic, minced
1/2 red or green chili (de-seeded if milder rice is desired)
1/4 cup roasted unsalted cashews
1/4 cup green peas (blanched)
1
egg, beaten
2 tablespoons raisins
2 Tbsp. chicken or vegetable stock
2 1/2 tablespoons soy sauce
1tsp. curry powder
1/2 tsp. sugar
1 spring onion, finely sliced
2 tablespoons fresh coriander
Optional:
8 fresh shrimp/prawns
Method
Swirl oil around a wok or large frying pan over medium-high heat. Add the onion, 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.Push aside the shallots, garlic, and chili to make room for the egg. 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, soy sauce, curry powder, and sugar. Stir well, then add to wok/pan.
Add the cashews and stir-fry for 30 seconds.
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. Continually lift up rice from the bottom of the pan, tossing rather than stirring it.
Add the cooked peas, raisins and pineapple. Stir-fry to mix in.
Continue stir frying until everything is integrated (1-2 more minutes). Cooking tip: You should be able to hear some ricer crackling in the pan. Finally, do a taste test. If not salty enough, add 1 teaspoon to 1 tablespoon. more salt. if f not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
To serve, sprinkle with spring onion and coriander.
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