1 whole pineapple
3 cups cooked rice,
2-3 Tbsp. peanut, coconut, other vegetable
oil for stir-frying
1-3 Tbsp. vegetable stock for stir-frying
2 shallots, thinly sliced
3 cloves garlic, finely chopped
1 red or green chili, thinly sliced
½ cup peas
1 small carrot, grated
¼ cup raisins
½ cup whole cashews
3 spring onions finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE: soy sauce
2 tsp. curry powder
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.
Place 1-2 Tbsp. oil in a large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant .
Whenever the pan becomes dry, add a little stock (1/2 to 1 Tbsp.).
Add the carrot (if using), peas, cashews, plus the soy sauce mixed with curry powder. Stir-fry 1 minute.
Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice begins to make popping sounds about 2 minutes..
Remove from heat. adding a few shakes of salt or up to 2 Tbsp. more [veggie] as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
Top with spring onions and coriander, and serve.