01 of 09
Step 1: Prepare the Rice
Serves 2 as a main dish or 4 to 5 people as a side dish.
- 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, see Vegetarian Heavenly Pineapple Fried Rice.)Continue to 2 of 9 below.
02 of 09
Step 2: Stir Fry the Shallots, Garlic, and Chilli
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.
Continue to 3 of 9 below.
03 of 09
Step 3: Add the Egg
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).
Continue to 4 of 9 below.
04 of 09
Step 4: Add Spice and Sauces
Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, then add to wok/pan.
Continue to 5 of 9 below.
05 of 09
Step 5: Add the Cashews
Add the cashews and stir-fry for 30 seconds.
Continue to 6 of 9 below.
06 of 09
Step 6: Add the Rice
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.
Continue to 7 of 9 below.
07 of 09
Step 7: Add the Peas, Currents (or Raisins), and Pineapple
Add the frozen peas, currants (or raisins), and pineapple. Stir-fry to mix in.
Continue to 8 of 9 below.
08 of 09
Step 8: Continue Stir-Frying and Do a Taste Test
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.
Continue to 9 of 9 below.
09 of 09
Step 9: Serve and Eat!
To serve, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple, as shown. (Learn how to carve your own: 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, see Nam Prik Pao Chili Sauce Recipe.