Recipe: My thai pineapple fried rice

Thai Pineapple Fried Rice

Serves 2

Ingredients:
2 Chicken fillets
1 cup pineapple titbits (fresh is better, but canned works too)
2 cups cooked rice, preferably at least 1 day old (I use uncle bens microwaveable basmati)
4 Tbsp. 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 Tbsp. chicken or vegetable stock
3 Tbsp. fish sauce (or substitute 3+ 1/2 Tbsp. soy sauce if vegetarian)
2 tsp. curry powder
1 tsp. sugar
3 spring onions, finely sliced
1/3 cup fresh coriander

1. Swirl 3 Tbsp. oil around a wok or large frying pan over medium-high
heat.

2. Add the chicken, shallots, garlic, and chili, stir-frying for
one minute, or until fragrant...
3. Push aside the shallots, garlic, and chili to make room for the egg
4. Add the beaten egg to the wok/pan, and stir fry quickly to
cook.
5. Mix together the chicken or vegetable stock, fish sauce, curry powder, and sugar.

Stir well, and then add to wok/pan.
6. Add the cashews and stir-fry for 30 seconds.
7. Add rice (already hot from micro)
8. Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in.
9. Continue stir frying until everything is integrated

10. To serve, sprinkle with spring onion and coriander.