Thai Pineapple Fried Rice

This classic Thai pineapple fried rice is truly mouthwatering. Golden grains of rice jeweled with chunks of juicy pineapple, cashews, and currants create a taste that will send you straight to paradise! Make it as the main course or as a beautiful side dish to any meal. For true restaurant quality, you can serve it in a carved-out pineapple, which is quite easy and fun.

See web page for step by step pics.

Omit egg to make vegan.

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2 to 3 tablespoons oil

3 to 4 cups cooked rice (preferably several days old)

3 tablespoons soy sauce (substitute fish sauce if non-vegetarian)

2 teaspoons curry powder

2 shallots (finely chopped)

3 cloves garlic (finely chopped)

1 red or green chili (thinly sliced) or ¼ to ¾ teaspoon dried crushed chili flakes

¼ cup vegetable stock or mock chicken stock (or regular chicken stock if non-vegetarian)

1 egg ( vegans can omit)

Optional: 1 small carrot (grated, about ¼ cup)

½ cup frozen peas

1 small can pineapple chunks (drained) or 1 ½ cups fresh pineapple chunks

¼ cup currants or raisins

½ cup roasted unsalted whole cashews

Optional: freshly squeezed lime juice

3 spring onions (finely sliced)

⅓ cup fresh cilantro leaves

Directions at thespruceeats.com

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