Pineapple Fried Rice

Thai pineapple fried rice with jasmine rice, pineapple, vegetables, cashews and a savoury-sweet sauce.

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Cold cooked rice is the key to separate grains; the pineapple is added late so it stays bright and does not make the rice soggy.

Ingredients

• 700 g cooked jasmine rice (cold)
• 250 g fresh pineapple (diced)
• 2 eggs (beaten)
• 1 carrot (finely diced)
• 100 g peas
• 4 spring onions (sliced)
• 70 g cashews (toasted)
• 3 tbsp neutral oil
• 1.5 tbsp soy sauce
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp curry powder
• 1 tsp sugar
• 0.25 tsp white pepper

Step-by-step method

1. Break up the cold rice with your fingers or a fork so there are no hard clumps before cooking starts.
2. Mix the soy sauce, fish sauce, curry powder, sugar and white pepper in a small bowl.
3. Heat 1 tablespoon oil in a wok over high heat. Add the eggs, scramble until just set, then transfer to a plate.
4. Add another tablespoon oil and stir-fry the carrot and peas for 2 minutes. Add the rice and remaining oil and toss for 3–4 minutes until hot and loose.
5. Pour the seasoning around the hot side of the wok and toss continuously so it coats the rice evenly.
6. Add the pineapple, egg, spring onions and cashews and stir-fry for 1–2 minutes only, just long enough to heat the pineapple without softening it too much.
7. Taste and adjust with a little extra soy or fish sauce if needed, then serve immediately.