•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
•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!