Thai pineapple fried rice

Few dishes are as vibrant in color as Thai fried rice with pineapple. The sweetness of fresh pineapple complements salty soy sauce and fish sauce, and crunchy cashews add a delicious bite. It's the perfect way to use cold jasmine rice from yesterday, as dry, separated grains make all the difference between fluffy fried rice and a mushy one. If you want to impress, hollow out a whole pineapple and serve the rice in its shell; the dish then becomes both lunch and a centerpiece.

• Cuisine: Thai
• Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Preferably use cooked jasmine rice from the day before, so the grains are dry and separate. Separate them with your fingers if they have clumped together.
2. Lightly beat the eggs and quickly fry them in a very hot wok until just set, then set aside.
3. Sauté the onion and garlic in oil for a moment, then add the carrot and peas until they begin to brown slightly.
4. Add the rice and toss thoroughly over high heat until each grain is hot and lightly fried.
5. Pour in the soy sauce and fish sauce along with a pinch of curry powder and stir to distribute the flavor.
6. Fold in the pineapple pieces and the fried eggs, mixing gently so the eggs break into flakes.
7. Season with a little sugar and white pepper, and only heat the pineapple briefly so it doesn't release too much liquid.
8. Top with roasted cashews, chopped spring onions, and a squeeze of lime when serving.

Tips

• Cold rice gives by far the best texture; freshly cooked, hot rice easily becomes sticky and mushy.
• Only heat the pineapple briefly so it doesn't make the rice wet and heavy.
• Skip the fish sauce and use light soy sauce if the dish should be completely vegetarian.
• A little curry powder or turmeric gives the rice the golden color known from restaurants.