Recipe Details

Instructions

1. 1
   Mix 1 tablespoon oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. 2
   In a cup, stir the soy sauce or fish sauce together with the curry powder.
3. 3
   Drizzle 1 to 2 tablespoons oil in a wok or large frying pan over medium-high heat. Add shallots, garlic and chili, stir-frying until fragrant, about 1 minute. Whenever the pan becomes dry, add a little stock, 1 tablespoon at a time, to keep ingredients sizzling.
4. 4
   Add the carrot, if using, and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
5. 5
   Now add the rice, pineapple chunks, currants and cashews. Drizzle the fish/soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds), about 5 to 8 minutes, or until desired lightness is achieved. (Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special "shine" you see in restaurant fried rice.)
6. 6
   Remove from heat. Do a taste-test for salt and flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
7. 7
   To serve, scoop rice onto a serving platter (or in a carved-out pineapple). Top with spring onions and coriander.