Thai Pineapple Fried Rice

Step by step photos:http://thaifood.about.com/od/thairecipesstepbystep/ss/pineapplerice.htm

INGREDIENTS
· 1 cup pineapple tidbits (fresh is better, but canned will work too3 cups cooked rice, preferably several days old
· 4 Tbsp oil for frying - peanut or other nut oils work well
· 1-3 Tbsp. chicken or vegetable stock
· 2 shallots, thinly sliced
· 3 cloves garlic, minced
· 1 red or green chili (de-seeded if milder rice is desired)
· 1/2 cup roasted unsalted cashews
· 1/2 cup frozen peas
· 1 egg, beaten (omit if vegan)
· 1/4 cup currants (or raisins)
· 2 Tbsp. fish sauce or vegetarian fish sauce (available at Vietnamese stores)
· 2 tsp. curry powder
· 3 spring onions, finely sliced
· 1/3 cup fresh coriander
· Optional: 8-12 fresh prawns
Start by preparing the rice. Add a little oil to the rice (up to 1 Tbsp.) and work through with your fingers. You want to separate the grains of rice, so that they don't stick together. Set aside.
Place 3 Tbsp. oil in a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, and stir fry for one minute, or until fragrant. If using prawns, add them now as well. Cooking tip: If wok/pan becomes too dry, add a little stock instead of more oil.

Push aside the shallots, garlic, and chili to make room for the egg (if using). Add the beaten egg to the wok/pan, and stir fry quickly to cook (like making scrambled eggs).

In a cup, mix together the chicken or vegetable stock, curry powder, and fish sauce (or vegetarian fish sauce). Mix well, then add to wok/pan.

Add the cashews and stir fry for a few seconds

Now add the prepared rice to the wok/pan. Stir fry until all the rice has mixed with the sauce and is a uniform color. Break up any lumps of rice with your stir frying utensil. Cooking Tip: Don't be tempted to add any more water/broth or other liquids to the rice at this point, or it will end up mushy. Keep the wok/pan as dry as possible, even if a little rice sticks to the bottom.
Add the frozen peas, currents (or raisins), and pineapple. Stir fry to mix in

Continue stir frying until everything is integrated and the rice is done (1-2 more minutes). Cooking tip: You want the wok to be hot and dry at this point. You should be able to hear some rice "popping" or crackling in the pan. Finally, do a taste test. If not salty enough, add 1 tsp to 1 Tbsp. more fish sauce. If not spicy enough, add more chopped fresh chili.

To serve the pineapple fried rice, sprinkle with spring onion and coriander. Serve on a platter, or, as they do in Thailand, in a pineapple. Thai chili sauce can be served on the side for those who like it extra spicy. ENJOY!