Thai Heavenly Pineapple Fried Rice (Vegetarian)

1 small can Pineapple Chunks, drained, OR 1 whole pineapple (see instructions below)

3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)

3-4 Tbsp. Vegetable Stock for stir-frying

2 Shallots, thinly sliced

3 cloves Garlic, finely chopped or pressed

1 red or green Chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)

1 Egg (vegans can omit)*

½ cup frozen Peas

Optional: 1 small Carrot, grated (about 1/4 cup)

½ cup raw unsalted whole Cashews

3 Green Onions, finely sliced

1/3 cup fresh Coriander



Stir-Fry Sauce:

3 Tbps. Wheat-free Tamari

2 tsp. Curry Powder



Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.

In a cup, stir the wheat-free tamari with the curry powder.

Drizzle 1-2 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 the pan sizzling).

Crack egg (if using) into wok and stir quickly to cook.

Add the carrot, peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed.

Now add the rice, pineapple chunks, and currents. Drizzle the tamari 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. The wok/pan should be hot and dry.

Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. More tamari, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)

To serve, top with spring onions and coriander, and ENJOY!
Serves 2 - 4

*Note: Vegans may omit the egg without losing the flavor or nutrients of this great dish (cashews provide the main protein source).