Pineapple Fried Rice

1Preparation

1. Break up the cold rice with your fingers so there are no clumps.
2. Cut the pineapple, onion and carrot, and chop the garlic and green onions.
3. Mix the soy sauce, sugar and white pepper in a small bowl.

2Cooking

1. Toast the cashews in a dry wok or wide pan until golden, then set aside.

   🔥 medium heat⏱ 3 min timer
2. Heat 1 tbsp oil, pour in the eggs and scramble into soft pieces, then set aside.

   🔥 medium heat⏱ 2 min timer
3. Heat the remaining oil over high heat and stir-fry the onion, garlic and carrot until the carrot softens.

   🔥 high heat⏱ 3 min timer
4. Add the curry powder and turmeric and stir for 30 seconds, then add the rice and toss until evenly yellow and piping hot.

   🔥 high heat⏱ 4 min timer
5. Add the soy mixture, peas, pineapple, raisins and egg and toss until the pineapple is hot.

   🔥 high heat⏱ 2 min timer
6. Turn off the heat and toss in the cashews and green onions.

   ⏱ 1 min timer

3Serving

1. Plate it topped with coriander and a slice of pineapple, with cucumber slices and lime wedges.

💡 Tips & common mistakes

• Common mistake: using freshly cooked warm rice, which turns mushy and sticky. Cold day-old rice works best.
• Pat the pineapple dry so it does not make the rice soggy.
• Do not overcrowd the pan; if it is small, fry the rice in two batches.

🔁 Substitutions

• For a non-vegetarian version: add 200 g peeled shrimp with the onion, and 1 tbsp fish sauce in place of half the soy sauce.
• Fresh pineapple: well-drained canned pineapple.