INGREDIENTS

• 2 TABLESPOONS cooking oil

• 2 EGGS, whisked

• 1/3 CUP char siu pork, bacon or ham, roughly chopped

• 1.5 - 2 CUPS rice, cooked (leftover rice is great for this)

• 1/2 CUP/HALF OF A pineapple, chunks (preferably fresh, but canned also works)

  • tip: if you can pull out one of the inner leaves of the pineapple fairly easily, then the pineapple is ripe!​​

• pinch of salt and pepper

• 1 TEASPOON curry powder (cumin and turmeric mainly), optional but highly recommended

• 1/4 CUP/SMALL HANDFUL cashews

• 2 TABLESPOONS/1 STICK OF spring onions

STEPS

1. HEAT PAN ON HIGH WITH 1 TABLESPOON OF COOKING OIL, ONCE THE PAN IS HOT, POUR IN EGGS AND GIVE IT A ROUGH SCRAMBLE UNTIL ABOUT 30 SECONDS BEFORE ITS FULLY COOKED THROUGH (THIS WILL PROBABLY TAKE YOU 1 MINUTE). POUR EGGS OUT IN A BOWL AND SET ASIDE.

2. POUR IN THE REST OF THE OLIVE OIL INTO THE PAN WITH THE CHAR SIU PORK FOR ABOUT 3 MINUTES. ADD IN RICE AND START TO BREAK DOWN CHUNKS SO THAT ALL THE RICE CAN BE COATED WITH OIL. STIR FOR ABOUT 3-5 MINUTES.

   • tip: when using leftover refridgerated rice, add in an extra table spoon of cooking oil to soften the rice. doing this might take an extra 2 minutes. 

3. POUR PINEAPPLE IN AND STIR FOR ABOUT 2 MINUTES OR UNTIL SOFTEN. 

   • tip: if you don't like your spring onions to have a pungent taste, stir them in now with the pineapple.

4. POUR SCRAMBLED EGGS BACK INTO THE PAN. 

5. SEASON WITH SALT, PEPPER, AND CURRY POWDER AND MIX UNTIL WELL COMBINED. THEN TURN OFF HEAT.

6. STIR IN CASHEWS AND SPRING ONION AND PLATE UP!

inspired by Darlene Schmidt from The Spruce Eats: https://www.thespruceeats.com/thai-pineapple-fried-rice-3217754