Thai Pineapple Fried Rice (Print Version)

# Ingredients:

→ Rice Base

01 - 3 cups jasmine rice, cooked and chilled overnight works best
02 - 2 tablespoons vegetable oil, divided
03 - 2 large eggs, beaten until frothy

→ Fresh Ingredients

04 - 1/2 cup onion, diced small
05 - 2 cloves garlic, finely minced
06 - 1 tablespoon fresh ginger, minced
07 - 1 cup fresh pineapple, cut into bite-sized chunks
08 - 1/2 cup frozen peas and carrots mix
09 - 1/2 cup roasted cashews for nice crunch
10 - 2 green onions, chopped

→ Sauce and Seasonings

11 - 1 teaspoon curry powder
12 - 1 tablespoon fish sauce
13 - 1 tablespoon soy sauce
14 - 1 teaspoon sugar to balance flavors
15 - 1/4 teaspoon white pepper
16 - Salt to taste

# Instructions:

01 - If you're using leftover rice from the fridge (which works best!), break up any clumps with your fingers. Using fresh rice? Spread it out on a tray to cool down and dry out a bit first.
02 - Heat up 1 tablespoon of oil in your largest wok or skillet over medium-high heat. Pour in those beaten eggs and scramble them until they're just set but still look soft. Scoop them onto a plate for now.
03 - Add your other tablespoon of oil to the pan. Toss in the diced onion, minced garlic, and ginger. Let them sizzle for a minute or two until you can really smell all those good aromatics.
04 - Now add your chunks of pineapple along with the peas and carrots. Keep everything moving in the pan for about 2 minutes.
05 - Add your rice, handful of cashews, and most of those green onions (save some for topping). Give everything a good toss to mix it up.
06 - Sprinkle in the curry powder, drizzle with fish sauce and soy sauce, add the sugar, white pepper, and a pinch of salt. Keep stir-frying for 2-3 minutes until everything's hot and the rice starts to get a bit crispy. Fold those scrambled eggs back in, give it a taste, and add more seasoning if needed.

# Notes:

01 - Day-old rice works best - it's drier and won't get mushy
02 - For a fun presentation, serve in hollowed-out pineapple halves
03 - Save some cashews and green onions for garnish

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