Thai Pineapple Fried Rice

Ingredients

• Pineapple - 1/2 cup
• Thai fragrant rice - 1 cup
• Onion - 1 whole
• Garlic - 4 clove
• Green chili - 1 whole
• Green peas - 1/4 cup
• Prawns - 10 whole
• Curry powder - 1 tsp
• Egg - 1 whole
• Cashew nuts - 10 whole
• Raisins - 1 tbsp
• Soy sauce or fish sauce - 2 tbsp
• Sugar - 1 tsp
• Spring onion - 3 whole
• Coriander leaves - 1 tbsp
• Oil
• Salt

Instructions

1. 1Rinse the Thai fragrant rice briefly, then add it to a rice cooker with equal amounts of water (1:1 ratio); cook in the rice cooker and remove the pot, letting the rice stand for 10 minutes.
2. 2While the rice rests, prepare the produce: peel and chop the onion, mince the garlic, and finely chop the green chili and spring onions; drain the pineapple if using canned pieces.
3. 3Heat oil in a large frying pan or wok until hot, then add the chopped onion, garlic and green chili and sauté until they are softened and fragrant.
4. 4Add the prawns and cook, stirring, until they turn opaque and any released liquid has evaporated so the prawns are nicely seared.
5. 5Beat the egg in a small bowl, push the prawns to one side of the pan, pour in the beaten egg and scramble it gently until just set.
6. 6Sprinkle in the curry powder, then add the pineapple pieces, fried cashew nuts and raisins and stir to combine so the spices coat everything evenly.
7. 7Add the boiled green peas, soy sauce or fish sauce, sugar, chopped spring onion and coriander leaves, then fold in the cooked rice and stir gently to warm through without mashing the pineapple.
8. 8Taste and adjust with salt if needed, then transfer to a serving dish and garnish with a little extra chopped spring onion and coriander leaves for color.
9. 9For a vegetarian version, omit the prawns and egg and substitute extra vegetables such as cauliflower and carrot; optionally serve the fried rice in a hollowed pineapple shell for a fun presentation.