Pineapple Fried Rice

Ingredients:

A
1.5 cups rice, cooked and keep in fridge overnight
Shallots, thinly sliced
Garlic, chopped
1 red chili, sliced
1/2 bowl chicken fillet, cut into cubes, marinate with fish sauce & pepper
Few prawns (optional)
1 bowl pineapple cubes (fresh or canned)
A handful of roasted unsalted cashew nuts
3/4 bowl frozen peas
A handful of raisins
1 egg, add fish sauce & pepper, slightly beaten
Spring onion or coriander

B
5 tablespoons fish sauce (add more if it is not salty enough)
1 teaspoon chicken stock
1/2 teaspoon sugar
2 teaspoons curry powder
2 tablespoons water


Method:

1. Mix everything in B in a small bowl and set aside.
2. Heat wok with some oil. Stir fry shallots, garlic and chili till fragrance.
3. Add chicken and prawn and saute until cooked.
4. Pour in your frozen peas and saute for about half a minute.
5. Push your chicken cubes and peas to aside. Add some oil and add the beaten egg to the wok/pan, stir fry quickly to cook (like making scrambled eggs).
6. Stir well B and add to wok.
7. Quickly add the rice to the wok. Stir fry until all the rice has mixed and coated evenly with the sauce. Break up any lumps with your utensil or a fork.
8. Add pineapple cubes, cashew nuts and raisins. Stir fry to mix in.
9. Finally, do a taste test. If not salty enough add more fish sauce. If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
10. Serve hot with some spring onion or coriander.


Adapted from:
http://thaifood.about.com/od/thairecipesstepbystep/ss/pineapplerice.htm