Pineapple Fried Rice

🔥 Prep

• Cook 2 cups Jasmine rice according to package instructions; spread on a tray and refrigerate until cold (or use day‑old rice).
• Dice 1 cup pineapple into ½‑inch cubes.
• Roughly chop 2 tbsp cashews.
• Peel and devein 100 g shrimp, then pat dry.
• Crack 1 egg into a small bowl and beat lightly.
• Measure 1 tsp curry powder, 1 tbsp soy sauce, and 1 tbsp raisins; keep ready.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok or large skillet over medium‑high heat until shimmering.
• 2. Add the beaten egg and scramble for 30 seconds, then push to the side.
• 3. Add the shrimp and stir‑fry for 2 minutes until pink and opaque; transfer shrimp and egg to a plate.
• 4. Add another tbsp oil if needed, then add the chopped cashews and toast for 1 minute until fragrant.
• 5. Add the diced pineapple and raisins; stir‑fry for 2 minutes until pineapple starts to caramelize.
• 6. Add the cold Jasmine rice, breaking up clumps, and stir‑fry for 3‑4 minutes over medium‑high heat to heat through.
• 7. Sprinkle the curry powder and soy sauce over the rice; toss to coat evenly and cook for 1 minute.
• 8. Return the shrimp and egg to the pan, mix everything together; cook for 1 minute more.
• 9. Taste and adjust seasoning if needed; serve hot.

🔥 Serve

• Garnish with sliced green onions and a wedge of lime for extra freshness.
• Serve alongside a simple cucumber salad dressed with rice vinegar, sugar, and a pinch of salt.
• Pair with Thai iced tea or a light lager to balance the sweet and savory flavors.
• For added crunch, sprinkle extra toasted cashews on top just before serving.