Pineapple Fried Rice

-Serves 4
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Making good restaurant style fried rice is really quite easy, although a good seasoned wok, and day-old rice both help really enhance the flavor and texture. My recipe here for Thai pineapple fried rice is similar to good-old Chinese fried rice, with just a few additions. Using fragrant Thai curry powder instead of your regular curry powder really helps and it is what makes this recipe so special. Other than that, just follow a few simple steps and get hot-off-the-wok fluffy fried rice each time.

Ingredients for Pineapple Fried Rice

4 tablespoons coconut oil
1/4 cup raw cashew nuts or peanuts
​2 shallots, sliced
4 cloves garlic, minced
1 red or green chili, finely sliced, optional
2 teaspoon shrimp paste, optional
250g boneless, skinless chicken, sliced OR shrimp, shelled and deveined
2 eggs
300g jasmine rice
3 tablespoons fish sauce
1-2 teaspoon curry powder
250g fresh pineapple, cut into small pieces
​1/4 cup raisins 
1/4 cup chopped chives
Cilantro, for garnish

Recipe
1. Cook rice with approximately 360ml water in the rice cooker or as per instructions on the pack. Once cooked, set aside to cool or refrigerate overnight. 
2. On medium flame, heat coconut oil in a wok. Add nuts and immediately reduce heat to low - stir-fry for a few minutes until lightly brown all over. Set aside.
3. Increase flame to medium-high. Add garlic, chili, shallots and shrimp paste (if using) - fry until aromatic. Add shrimp/chicken and stir-fry for 2-5 minutes until fully cooked.
4. Set it all on one side of the wok, add eggs on the other side and quickly scramble. Add rice, and do a few quick stirs.
5. In a bowl, mix together fish sauce and  curry powder. Pour sauce all over rice and stir well. 
​6. Stir-fry for another minute or so, add pineapple, cashew nuts/peanuts, raisins, chives, stir to combine well, dish out, garnish with cilantro and serve immediately.
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
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