Thai pineapple fried rice

Few dishes are as vibrant as Thai fried rice with pineapple. The sweetness of fresh pineapple complements salty soy sauce and fish sauce, and crunchy cashews add a delightful crunch. It's the perfect way to use cold jasmine rice from yesterday, because dry, separate 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 the shell, making the dish both lunch and a centerpiece at once.

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

How to do it

1. Ideally, 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 blazing 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 take on a slight color.
4. Add the rice and stir thoroughly over high heat, so each grain becomes hot and lightly fried.
5. Pour in 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 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, sliced 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.