This flavorful rice is sure to satisfy your crave for spicy food. Vegetables can be added/omitted as per your preference.
- •1 small can pineapple chunks , drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
- •3-4 cups cooked rice , preferably left over(Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
- •1/4 cup vegetable stock
- •2 shallots , finely chopped
- •3 cloves garlic , finely chopped
- •1 red or green chili , thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
- •½ cup frozen peas
- •optional: 1 small carrot , grated (about 1/4 cup)
- •¼ cup currants OR rainsins
- •½ cup roasted unsalted whole cashews
- •3 spring onions , finely sliced
- •1/3 cup fresh coriander
- •STIR-FRY SAUCE:
- •3 Tbps. soy sauce
- •2 tsp. curry powder
- •1/2 tsp. sugar-optional
Mix 1 Tbsp. 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 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
Add the carrot (if using) and peas. Stir-fry 1-2 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 - about 5 to 8 minutes, or until desired lightness is achieved. Tip: 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.
To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!