1 small can pineapple (chunks, drained, or 1+1/2 cups fresh pineapple chunks)
3 to 4 cups rice (cooked, preferably several days old)
3 to 4 tbsp. vegetable stock, if needed
2 shallots (finely chopped)
4 garlic cloves (finely chopped)
1 tsp ginger, grated
1 egg (can omit if vegetarian or vegan)
1/2 cup snow peas or nothing
1/4 cup small carrot (small, grated)
1/4 cup celery chopped
1/4 cup Hearts palm (pan fried)
1 block tofu
1/2 cup whole cashews (whole, roasted unsalted)
For the Stir-Fry Sauce:
3 tbsp. soy sauce
2 tsp. Thai curry powder
1/4 tsp MSG
1 tsp Sriracha
1 tsp sweet chili sauce
1/4 cup coconut milk
Toppings:
1 tbsp sesame oil
cashews
If using old rice, pour 1 to 2 tsp. coconut oil or other vegetable oil onto your fingers and then run fingers through the rice, separating any chunks back into grains. Set aside.
In a cup, stir the soy sauce/fish sauce together with the curry powder. Set aside.
Drizzle 1 to 2 tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 tbsp. at a time to keep ingredients sizzling).
Push ingredients aside and crack an egg into the wok, stirring quickly to cook (like making scrambled eggs).
Add the carrot (if using) and peas. Stir-fry 1 minute in the same way, adding more stock if needed.
Add the rice, pineapple chunks, cashews, and raisins.
Drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds)—about 3 minutes.
Tip - Avoid adding any more stock from here on, or your rice will turn out soggy. Add a little more oil if pan becomes too dry.
Remove from heat. Do a taste-test for saltiness, adding more soy sauce until desired taste is achieved. If you happen to over-salt the dish, add a squeeze or two of lime juice.
To serve, scoop rice onto a serving platter or individual plates and top with spring onions and coriander.