Pineapple Fried Rice

Cooking time: 20 mins

SERVES: 2

Ingredients

- 300g cooked rice, cooled (preferably left overnight)
- 200g fresh pineapple, diced
- 400g cooked shrimp, peeled and deveined.
- 1 small onion, finely chopped
-20g Ginger, Sliced.
-2 tomatoes, diced.
- 2 cloves garlic, minced
-2 eggs, beaten
- 30g cashews, roasted and unsalted
-1 tablespoons Japanese curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 2 spring onions, sliced
- A handful of fresh coriander leaves, chopped
- 1 lime, cut into wedges

Method

-Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium-high heat. Stir fry the egg and set aside.
-Add I splash more oil than the onion, ginger & garlic and stir-fry for 2 minutes or until the vegetables are softened.
-Add the shrimp cook for 2 minutes then and cooked rice to the pan. Stir-fry for another 2-3 minutes, making sure the ingredients are well combined.
-In a small bowl, mix together the soy sauce, fish sauce, curry powder, sugar, and white pepper. Pour the sauce mixture over the rice and stir-fry for another 2-3 minutes until the rice is evenly coated and heated through.
-Add the pineapple, fried egg, and cashews to the pan, and stir-fry for another 1-2 minutes until everything is well combined and heated through.
-Turn off the heat, and stir in the sliced spring onions, chopped tomato’s and chopped coriander.
-Serve the pineapple Thai fried rice with lime wedges in the pineapple on the side for squeezing over the dish. Enjoy!