Thai Khao Pad Sapparod Pineapple Fried Rice

Ingredients

• 4 cups cooked jasmine rice, cold
• 1 1/2 cups fresh pineapple chunks
• 1/2 cup cashews
• 3 tbsp neutral oil, divided
• 1 small onion, diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 1/2 cup peas
• 2 tbsp soy sauce
• 1 tsp curry powder
• 1 tsp sugar
• 3 scallions, sliced
• 2 limes, cut into wedges
• Salt and white pepper

Steps

1. Use rice cooked the day before and refrigerated. Fresh, warm rice is too moist and steams into a sticky clump instead of frying into separate grains.
2. Break the cold rice apart with your fingers so no lumps remain before it goes anywhere near the pan.
3. Pat the pineapple chunks dry with paper towels; they carry a lot of juice, and wet fruit will flood the wok.
4. Toast the cashews in a dry wok over medium heat for 3 minutes, until golden, then tip them out.
5. Heat 2 tablespoons of the oil in the wok over the highest heat until it smokes. Add the pineapple and sear for 2 minutes without stirring, until caramelised at the edges, then remove it.
6. Add the remaining oil, the onion, and the bell pepper and stir-fry for 2 minutes, then the garlic and curry powder for 30 seconds.
7. Add the rice and press it against the hot wok, tossing every 30 seconds for 3 to 4 minutes, until the grains are hot, separate, and lightly toasted.
8. Return the pineapple and cashews, add the peas, soy sauce, sugar, and white pepper, toss for 1 minute, and serve with the scallions and lime wedges.

Allergen note: Contains gluten, tree nuts and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.