Ingredients :
- 2-tbsp vegetable oil-divided
- 1-egg lightly beaten
- ½-cup diced red onion
- 1-tbsp minced ginger
- 1-tbsp minced garlic
- 4-cups cooked Jasmine rice, cold
- 2-tbsp chile paste in soya bean oil (nahm prik pow)
- 1-tbsp fish sauce
- ¼-tsp sea salt (or kosher salt)
- ¼-tsp ground white pepper
- 1-cup diced pineapple, drained well if using canned
- ½-cup roughly chopped cilantro
- ½-cup toasted cashews, rough chop
- 2-limes cut into wedges to garnish
- 6-cilantro sprigs for garnish
Directions :
In a large non-stick wok or skillet, heat 1-tbsp of oil over highest heat until it starts to smoke
Pour the egg into the wok and tilt to make a thin layer
Cook until almost set then lightly scramble until lightly browned and broken up
Remove the eggs and set aside
Coat the wok with remaining 1-tbsp of oil
Stir fry the onion, ginger and garlic for about 30 seconds until onions are translucent
Stir in the rice, chili paste, fish sauce, salt & pepper
Mix to coat
Wait 15 seconds and re-stir to get brown flavoured bits
Continue this process until the rice is nicely browned, approximately 3-5 minutes,
Add the cooked egg and diced pineapple and cook for a minute to heat the pineapple
Stir in the chopped cilantro
Transfer to serving dish and garnish with cilantro sprigs and lime wedges
Serves 4-6
Optional: Flavor the dish with crab paste or shrimp paste if you can find it in your area
