Thai Pineapple Fried Rice

In Thai restaurants, this dish is typically served in hollowed pineapple halfs. It makes a great presentation.
Here is the vegan version of the pineapple fried rice by just avoiding chicken or shrimp or prawn.
I have used egg, however, if you do not eat egg, you can avoid it too. It won't affect the taste of the fried rice.




Ingredients:

• Cooked Rice - 3-4 cups
• Pineapple Chunks- 1 cup (fresh or canned )
• shallots, finely chopped - 2 ( or a small onion )
• Garlic, finely chopped-  3 cloves 
• Green Chillies -2 ( or chili flakes)
• Egg - 1 (optional)
• Frozen Peas - 1/2 cup
• Grated Carrot -  1/4 cup
• Raisins - 3 tbsp
• Roasted Cashew Nuts - 1/4 cup
• Spring onions - 2 springs
• Cilantro - for garnish
• Soy Sauce - 2-3 tbsp
• Curry Powder - 2 tsp
• Oil - 2 tbsp
• Salt -to taste

Directions: 

• Cook rice and keep aside. Make sure each grain is separate and there are no chunks.
• Heat oil in a wok, and saute shallots, garlic and chillies.
• Beat the egg in a bowl. Add it to the wok and stir like making scrambled eggs.
• Add carrots and peas and cook for a couple of minutes. you can drizzle few drops of water or vegetable stock if the wok is too dry.
• Add cooked rice, pineapple chunks, raisins and cashews. Mix well.
• Add soy sauce, salt and curry powder and combine. Cook for about 5 minutes.
• Garnish with chopped spring onions and cilantro.