HOW TO COOK

VEGETARIAN THAI PINEAPPLE FRIED RICE

NGREDIENTS

2 to 3 tablespoons oil

3 to 4 cups cooked rice (preferably several days old)

3 tablespoons soy sauce (substitute fish sauce if non-vegetarian)

2 teaspoons curry powder

2 shallots (finely chopped)

3 cloves garlic (finely chopped) 1 red or green chilli (thinly sliced, or 1/4 to 3/4 teaspoon dried crushed chilli (chilli flakes))

1/4 cup vegetable stock (or faux chicken stock or regular chicken stock if non-vegetarian)

1 egg (vegans can omit)

Optional: 1 small carrot (grated, about 1/4 cup)

1/2 cup frozen peas

1 small can pineapple chunks (drained, or 1 1/2 cups fresh pineapple chunks)

1/4 cup currants or raisins

1/2 cup roasted unsalted whole cashews

Optional: freshly squeezed lime juice

3 spring onions (finely sliced)

1/3 cup fresh coriander (cilantro) leaves

METHOD

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 or fish sauce together with the curry powder.

Drizzle 1 to 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chilli, stirfrying until fragrant, about 1 minute. Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling.

Crack the egg (if using) into the wok and stir quickly to cook (like you are making scrambled eggs).

Add the carrot, if using, and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.

Now add the rice, pineapple chunks, currants, and cashews.

Drizzle the fish/soy sauce mixture 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. Remove from heat. Do a taste-test for salt and flavour, 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). Top with spring onions and coriander.