Thai Pineapple Fried Rice

Method

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1. Break up the cold rice with wet hands until every grain is separate.

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2. Toast the cashews in a dry wok for 3 minutes until golden, then set aside.

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3. Heat 1 tablespoon of oil, pour in the beaten eggs, let them set for 15 seconds, then scramble roughly and remove.

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4. Add the remaining oil and stir-fry the onion for 2 minutes, then the garlic and red pepper for 90 seconds.

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5. Add the curry powder and turmeric and fry for 30 seconds to bloom the spices.

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6. Add the rice and stir-fry over the highest heat for 3 minutes, pressing and tossing, until every grain is hot and separate.

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7. Pour the soy sauce, fish sauce and sugar around the edge of the wok and toss for 60 seconds so the seasoning coats evenly.

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8. Add the peas, raisins, egg and cashews and toss 60 seconds more.

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9. Fold in the pineapple off the heat so it stays fresh and firm, then finish with spring onions, coriander and lime.

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Chef’s Tips

• Fresh pineapple, added last. Tinned pineapple is too sweet and too soft for this.
• Cook in two batches if your wok is small — crowding steams the rice instead of frying it.
• A pinch of white pepper at the end lifts the whole dish.

Pairing Suggestions

• A cold lager or an off-dry Riesling
• Serve alongside a green curry or on its own
• Finish with coconut ice cream

Storage & Reheating

Refrigerate 2 days. Reheat in a hot wok. Cool cooked rice quickly and never leave it at room temperature.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.