There are many variations of Pineapple Fried Rice, but this Thai variation has a unique flavor that I love. The sweet and juicy chunks of pineapple contrast nicely with the salty cashews, curry and chewy golden raisins. Thai fried rice uses fish sauce. I like to use a little fish sauce and then add soy sauce as well. You can leave it out if you don’t have it and just add additional soy sauce to make up for it.
1thai red chili, (seeded and finely minced (or ½ tsp crushed red pepper)
2eggs, lightly beaten (omit if vegan)
1tspfish sauce, sub with soy sauce if vegan/vegetarian or don't have
2scallions, sliced & divided
Juice from ½ lime
Heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Add garlic, and chili (or crushed red pepper), stir-frying until fragrant, about 1 minute.
Add the eggs and stir quickly to cook, like you are scrambling them. Push them to the outer edge of the pan. Add the peas in the center of the pan, and cook 1-2 minutes.
Add the rice, fish sauce, curry, soy sauce and half of the scallions, and mix to combine thoroughly.
Now add the cashews, raisins and pineapple and gently stir-fry to combine over medium-high heat until the rice is heated through about 5 minutes. Remove from heat. Adjust seasonings and add lime juice.
Garnish with reserved scallions.
Fried rice is best when it is a day old, or even earlier in the day, so plan ahead!