1 cup pineapple, canned, cut into square shape 1 cup chicken, boneless, cut into square shape 4 cups cooked rice 4 tbsp oil for stir-frying 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 egg, beaten 1/4 cup currants (or raisins) 3 tbsp chicken or vegetable stock 3 tbsp fish sauce (or substitute 3 1/2 tbsp soy sauce) 2 tsp curry powder 1 tsp sugar 1 cup spring onions, sliced 1/3 cup fresh coriander
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.
Preparation Put 3 tbsp. oil around a wok or large frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add chicken and cook until it tender. Cooking tip: If wok/pan becomes too dry, add a little stock or a touch of water 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). Mix together the chicken or vegetable stock, fish sauce (or soy sauce), curry powder, and sugar. Stir well, and then add to wok/pan. Add the cashews and stir-fry for 30 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 with your utensil or a fork.
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. You can push ingredients aside and add a little more oil to the bottom of the pan if rice is sticking.
Stir-fry Tip: Continually lift/scoop up rice from the bottom of the pan, tossing rather than stirring it.
Add the frozen peas, currents (or raisins), and pineapple. Stir-fry to mix in. Continue stir frying until everything is integrated (1-2 more minutes). Finally, do a taste test. If not salty enough, add 1 tsp to 1 tbsp. more fish sauce (or salt). If not spicy enough, add more chopped fresh chili. If too salty for your taste, add a squeeze of lime or lemon juice.
To serve, sprinkle with spring onion and coriander. Thai chili sauce can be served on the side for those who like it extra spicy.
