Thai Curry Fried Rice with Pineapple (Easy!)

1. If using old rice, pour 1-2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Also add shrimp at this point (if using). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time to keep ingredients sizzling).

1. Push ingredients aside and crack egg into wok, stirring quickly to cook (like making scrambled eggs).
2. Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
3. Now add the rice, pineapple chunks, cashews, and raisins/currents.
4. Drizzle the fish/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 (this is how the restaurants achieve that special 'shine' on their fried rice).
5. Remove from heat. Do a taste-test for saltiness, adding more fish sauce or soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
6. To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander. ENJOY!

*Note: Vegetarians/vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).