Thai Fried Rice

This dish serves 2 as a main dish or 4 to 5 people as a side dish. Gather these ingredients:

• 1 cup pineapple tidbits (fresh preferred, but canned works too)
• 4 cups cooked rice (preferably at least 1 day old)
• 4 tablespoons 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 tablespoons of chicken or vegetable stock
• 3 tablespoons of fish sauce (or substitute soy sauce if vegetarian)
• 2 teaspoons of curry powder
• 1 teaspoon of sugar
• 3 spring onions, finely sliced
• 1/3 cup fresh coriander
• 8 to 12 fresh shrimp/prawns (optional)

Start by preparing the rice. Add a little oil to the rice (up to 1 tablespoon) and work through with your fingers. You want to separate the grains of rice so that they don't stick together. Set aside.

(For a vegetarian version of this recipe, try making Vegetarian Heavenly Pineapple Fried Rice.)

Swirl 3 tablespoons of oil in 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.

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 (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 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. Break up any lumps with your utensil or a fork.

Tip: Don't give in to the temptation to add any more liquid 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. Continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.

Add the frozen peas, ​currants (or raisins), and pineapple. Stir-fry to mix in.

Continue stir frying until everything is integrated (1 to 2 more minutes). ​

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 teaspoon to 1 tablespoon 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 to offset it.

To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a Thai-style Pineapple "Boat". Thai chili sauce can be served on the side for those who like it extra spicy. For a great homemade Thai chili sauce, try a nam prik pao chili sauce recipe.