There are many recipes of the same Thai Pineapple fried rice and I am delighted that this  turns out very close to the ones we miss back home. My family gave the thumbs up!

Ingredients

• 1 tbsp oil or butter
• 2-3 shallots ( finely chopped )
• 3 cloves garlic( minced )
• 1 red or green chilli ( deseeded and sliced slightly )
• 1 red bell pepper ( diced )
• 1 egg ( lightly beaten )
• 3 tbsp chicken or vegetable stock
• 3 tbsp fish sauce
• 1/2 tbsp curry powder
• 1/2 tbsp tumeric powder
• 1 tsp sugar
• 1/2 cup roasted unsalted cashews nuts
• 3 cups cooked rice ( prefer cold, if fresh leave it for an hour or more in the refrigerator uncovered )
• 1 cup fresh pineapple ( discard the tough and bitter core, cut into chunks )
• 8-12 fresh shrimp/prawns ( cooked, shelled and deveined )
• 1/4 cup mixed vegetables ( fresh or frozen )
• 1/4 raisins
• chicken floss for garnishing
• 1 stalk spring onions ( sliced )
• 1/4 cup fresh coriander ( chopped )

Method

1. Crumble the cold rice between your fingers to separate the grains, and set aside.
2. Add oil to hot wok and spread it around.
3. Add the shallots, garlic, chillies and bell pepper and stir fry until fragrant, about a minute.
4. Add the beaten egg and scramble for a minute.
5. Add in chicken stock, fish sauce, curry, tumeric powder and sugar and stir fry.
6. Add cashews and do a few quick stirs.
7. Stir in rice, break up any lumps and stir fry until rice is heated thoroughly, about 3 minutes.
8. Add in pineapple chunks, prawns, mix vegetables and raisins and stir fry to mix them in.
9. When all ingredients are properly and thoroughly mixed, dish up the rice onto a serving plate and garnished with chicken floss, chopped green onions and fresh coriander. Serve hot. Voila!