Thai Pineapple Fried Rice

 Favorite  Personal Thai prep15 mins cook30 mins total time45 mins servings6 addedDecember 2019

• 1 pineapple
• 2 cups uncooked rice
• 3 tablespoons oil, divided
• 3 tablespoons fish sauce
• 2 teaspoons curry powder
• 1 teaspoon brown sugar
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Thai chili sauce
• 1 egg
• ½ cup frozen peas
• 1 cup roasted cashews, unsalted
• ¼ cup raisins
• salt, to taste
• green onion, for sprinkling
• coriander, for sprinkling

1. Cut the pineapple in half lengthwise and scoop out the inside. Cut into small chunks. Don’t forget to remove the core by making a V-shaped cut in the center of each half. Set aside.
2. Cook the rice and let it cool spreading it out in a large bowl. Drizzle 1 tablespoon oil over the rice and toss it separating any lumps. Set aside.
3. In a cup, combine the fish sauce with curry powder and sugar. Stir until the sugar dissolves. Set aside.
4. In a skillet or a wok, heat 2 tablespoons oil over medium-high heat. Add the shallots, and garlic. Stir-fry for 1-2 minutes. Add chili sauce.
5. Make a space in the center of the skillet and crack the egg into this space. Quickly stir-fry it to scramble. When the egg is cooked, add the cashews and the fish sauce mixture, and stir well. Add the rice, pineapple chunks, peas and raisins. Stir-fry everything together for 2-3 minutes (or until the rice is hot) using a scooping motion. Remove from heat.
6. Serve in the pineapple shells, sprinkling some green onion and coriander on top.