Ingredients:

  • 3 cups (500 g) Cooked, chilled day-old long-grain jasmine rice
  • 1 Tbsp (15 ml) Neutral oil (e.g., vegetable, canola) for rice
  • 1 lb (450 g) Large shrimp (prawns), peeled, deveined, tails removed
  • 2 large Eggs, lightly beaten with a pinch of salt
  • 1 tsp (5 ml) Sesame oil
  • 1 medium Shallot, finely diced (or 1/2 small brown onion)
  • 3 cloves Garlic, minced
  • 1 cup (150 g) Frozen mixed peas and carrots, thawed
  • 1/2 cup (60 g) Unsalted cashews, lightly toasted
  • 1/4 cup (35 g) Golden raisins (optional)
  • 1 cup (150 g) Fresh pineapple, diced into 1/2-inch (1 cm) pieces
  • 2 Tbsp (30 ml) Soy Sauce (low sodium preferred)
  • 1 Tbsp (15 ml) Fish Sauce (nam pla)
  • 1 Tbsp (15 ml) Oyster Sauce (or vegetarian mushroom sauce)
  • 1 tsp (5 ml) Yellow Curry Powder (Madras or generic blend)
  • 1/2 tsp (2.5 ml) White pepper
  • 1 tsp (5 g) Granulated sugar
  • 2 Spring onions (scallions), thinly sliced (for garnish)
  • 1/4 cup Fresh coriander (cilantro), chopped (for garnish)
  • 1 Lime, cut into wedges for serving (for garnish)

Instructions:

  1. Whisk the Sauce: Combine soy sauce, fish sauce, oyster sauce, curry powder, white pepper, and sugar in a small bowl. Set aside.
  2. Rice Prep: Ensure the chilled jasmine rice is thoroughly broken up with your hands or a fork. Any clumps will hinder the frying process.
  3. Pineapple Prep (Optional Presentation): If serving in the shell, slice the whole pineapple lengthwise, scoop out the flesh (reserving 1 cup diced), and set the shell aside.
  4. Cook the Shrimp: Heat 1 Tbsp of neutral oil in the wok over high heat until shimmering. Add the shrimp and stir-fry for 1-2 minutes until pink and nearly cooked through. Remove immediately to a separate bowl to prevent overcooking.
  5. Scramble the Egg: Add 1 tsp of sesame oil to the wok. Pour in the beaten eggs. Scramble quickly until just set (about 30 seconds). Remove the egg and chop roughly; add it to the bowl with the shrimp.
  6. Sauté Aromatics: Add another 1 Tbsp of neutral oil to the hot wok. Add the diced shallot and minced garlic. Stir-fry for about 45 seconds until fragrant—do not burn.
  7. Fry the Rice: Add the cold rice to the wok. Press the rice down against the surface to toast it slightly, flipping frequently. Stir-fry vigorously for 3 minutes until the grains start to dry out and separate.
  8. Add Vegetables: Introduce the thawed peas and carrots. Stir-fry for 1 minute to warm them through.
  9. Sauce and Colour: Pour the pre-mixed sauce over the rice. Stir constantly, ensuring the curry powder coating the sauce evenly distributes, colouring the rice beautifully yellow. Cook for 1 minute.
  10. Return Ingredients: Fold the cooked shrimp and scrambled egg back into the rice mixture.
  11. Add Pineapple: Add the diced pineapple pieces and golden raisins. Toss gently for 30-45 seconds. We want the pineapple warm, but still fresh and firm.
  12. Finishing Touches: Stir in the toasted cashews and half of the sliced spring onions.
  13. Serve: Taste and adjust seasoning (add a dash more fish sauce or soy if needed). Serve immediately, garnished with fresh coriander, remaining spring onions, and a wedge of lime for a finishing zing.