- 3-4 cups cooked rice, preferably several days old (If fresh, you can leave it for about an hour or more uncovered in the refrigerator)
- 1/4 cup vegetable or chicken stock
- 1/2 cup frozen peas
- 2 finely chopped shallots
- 1 small can pineapple chunks – drained
- 3 finely sliced spring onions
- 3 finely chopped garlic cloves
- 3 tbsp. soy sauce
- 1 red or green chili, thinly sliced
- 1 egg
- 1 small carrot, grated (1/4 cup) – optional
- 1/4 cup raisins
- 1/2 cup roasted unsalted whole cashews
- 1/3 cup fresh coriander
- 2 tsp curry powder
Mix 1 tbsp of oil with rice and use your fingers to separate the chunks into grains then set aside.
Stir the soy sauce with the curry powder in a cup.
Drizzle 1 to 2 tbsp of oil in a large frying pan or a wok over medium-to-high heat.
Add the following: shallots, garlic, and chili, and stir fry for 1 minute.
Whenever the pan becomes dry, add a little bit of stock (1 tbsp at a time).
Crack the egg to the pan and stir quickly to cook (as if you were making scrambled eggs).
Add the carrot (optional) and peas then stir fry for 1 to 2 minutes, and add more stock if necessary.
Now add the rice, pineapple chunks, cashews, and raisins.
Drizzle the soy sauce mix with curry powder over and stir fry to over medium high to high heat until the rice begins to make popping sounds (about 3 minutes).
Avoid adding any stock from this step on, or the rice will turn out soggy.
Remove from heat.
Taste the saltiness, and add a few shakes of salt or instead place up to 2 tbsp of soy sauce. (If it happened to get over-salted add a squeeze or two of lime juice.)
Scoop rice mix onto a serving plate (or in a carved-out pineapple) and top it with spring onions and coriander.