Ingredients

2 cups pineapple coarsely chopped (fresh is better, but canned will work too)

6 cups cooked rice, preferably several days old

4 Tbsp olive oil - peanut, canola, or other high-heat oils work well

1 medium shallots, thinly sliced

5 cloves garlic, minced

2 red or green chili (de-seeded if milder rice is desired)

1 cup baby carrots cut in lengthwise strips

2 teaspoon white pepper

2 egg, beaten (omit if vegan)

4 Tbsp. fish sauce or vegetarian fish sauce or oyster sauce

1 Tbsp of soy sauce

1 cup roasted cashews

1/2 cup frozen peas

1/2 lb of cooked shrimp

6 spring onions, finely sliced

Dash of hot-chili oil

1/3 cup fresh coriander

Preparation

  1. Add 1 Tbsp of oil to rice and work through so rice does not stick together
  2. Put 3 Tbsp of oil into wok that is at medium-high heat.
  3. Add ginger, garlic, onions, and chili peppers. Stir for 2 mins.
  4. Follow with carrots and stir for 2 mins.
  5. Make a well in the wok and then add the beaten eggs. Cook as if scrambling the eggs
  6. Add fish sauce and soy sauce to wok. Mix well.
  7. Add cashews and stir-fry for 1 min
  8. Add rice and stir-fry until rice has mixed with sauce and is a uniform color. Approx 3-4 mins
  9. Add in frozen peas, pineapple, and cooked shrimp. Stir-fry to mix in
  10. Continue stir-frying, add in green-onions and crushed red pepper flakes and ensure everything is mixed well together. Approx 2 mins
  11. Take off heat and add in sesame oil and a dash of hot-chili oil. Mix well.
  12. Garnish with coriander and serve!