· 3-4 cups cooked rice, preferably several days old
· 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks
· 10-15 raw shrimp, shells removed or only tails left on)
· ½ a red pepper/capsicum (cut into small cubes)
· 4 -5 shallots, chopped finely
· 4 cloves garlic, finely chopped
· 1 red or green chili, thinly sliced
· 1/4 cup chicken meat,thinly sliced or 1 chicken stock cube(crumble)
· 2 eggs
· ½ cup frozen peas
· ¼ cup currants OR raisins
· ½ cup roasted /fried unsalted cashewnuts
· 2-3 spring onions finely sliced
· STIR-FRY SAUCE:
· 3 Tbsp fish sauce
· 1 Tbsp. soy sauce
· 2 tbsp. Thai curry powder (recipe below)
· 1/2 tsp. sugar
· Salt to taste
1. If using old rice, oil your fingers with up to 1 Tbsp. vegetable oil, then work through the rice with your hands, separating any chunks back into grains. Set aside.
2. Combine 'Stir-Fry Sauce' ingredients together in a cup, stirring to dissolve. Set aside. Heat a wok/large frying pan over medium-high heat. Add 2 Tbsp. vegetable oil and swirl around, then add shallots, garlic, and chili, stir-frying 1 minute.
3. Add bell pepper, if using, plus 1-2 Tbsp. chicken stock. Stir-fry 1-2 minutes.
4. Add the shrimp plus chicken stock, 1-2 Tbsp. at a time, enough to keep ingredients sizzling. Stir-fry until shrimp turn pink and plump (2-3 minutes).
5. Push ingredients aside and crack egg into the pan, stirring quickly to cook (like making scrambled eggs).
6. Now add the rice, pineapple chunks, peas, and currents/raisins. Drizzle stir-fry sauce mixture over and gently stir-fry to combine over medium-high to high heat. You want the rice to "dance" (makes popping sounds) as it fries - 5 to 10 minutes, or until rice has achieved desired lightness. Toward the end of this cooking time, add the cashews.
Fried Rice Tips:: Always scrape from the bottom of the pan as you fry, gently turning or 'tossing' the rice. Avoid adding any more stock, or your rice will become heavy. You want the pan hot and dry at this point. However, you can push ingredients aside and add a little more oil to the pan/wok (this provides that special 'shine' you see in restaurant fried rice).
7. Remove from heat. Taste-test for salt/flavor, adding more fish sauce until desired taste is achieved. To serve, scoop rice onto a serving platter, or in a carved-out pineapple if serving at a party. Top with spring onions and ENJOY!
Thai Spice Powder
· 1 Tbsp. turmeric
· 3 bay leaves (remove lower stem)
· 3 Tbsp. whole or ground coriander
· 2 Tbsp. cumin seed or ground cumin
· 2 tsp. ground ginger
· 1 tsp. ground white pepper (or whole white peppercorns if you can find them)
· 1 to 3 tsp. chili flakes OR cayenne pepper, depending on how spicy you want it
· pinch ground cloves or 1 whole clove
1. Place all ingredients in a dry frying pan over medium-high heat. Stir continuously for 1 minute, or until pan is very hot. Then reduce heat to medium and continue stirring 6 to 10 minutes. This will lightly toast the spices, leaving them even more fragrant and tasty.
2. Remove pan from heat and tip spices into a bowl to cool. Meanwhile, prepare your grinder. If using a coffee grinder (like I do), you will need to wipe it out very well with a damp cloth or paper towel to remove all traces of coffee.
3. Place toasted spices in the grinder and grind well to make your curry powder.