Ingredients: |
Ingredients: 1 small can pineapple chunks
3 to 4 cups cooked rice, several days old in the fridge
¼ cup vegetable or chicken stock
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 red or green chili, thinly sliced
1 egg
½ cup frozen peas
1 small carrot grated
¼ cup currants or raisins
½ cup roasted whole cashews
3 green onions, finely sliced
1/3 cup cilantro
Stir fry sauce:
3 tablespoons soy sauce
2 teaspoons curry powder
½ teaspoon sugar
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Directions: |
Directions:Mix 1 tablespoon oil with the rice, using your fingers to separate any chunks into grains. Set aside. In a cup, stir the soy sauce together with the curry powder. Drizzle 1 to 2 tablespoons oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute).
Whenever the pan becomes dry, add a little stock (1 tablespoon at a time to keep ingredients sizzling). Crack egg into pan and stir quickly to cook (like making scrambled eggs). Add the carrot and peas. Stir fry 1 to 2 minutes, adding more stock if needed.
Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium high to high heat until the rice "dances" (makes popping sounds) – about 5 to 8 minutes, or until desired lightness is achieved.
Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice). Remove from heat. Do a taste test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice. Top with green onions and cilantro. |
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