Vegetarian Thai Pineapple Fried Rice

Ingredients

3 to 4 cups cooked rice, cold
3 tablespoons oil, divided
3 tablespoons soy sauce
2 teaspoons curry powder
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 red or green chile, thinly sliced; or 1/4 to 3/4 teaspoon crushed dried chile flakes
1/4 to 1/2 cup vegetable stock, or mock chicken stock
1 large egg
1/4 cup grated carrot, optional
1/2 cup frozen peas
1 to 1 1/2 cups pineapple chunks, fresh or canned and drained
1/4 cup currants, or raisins
1/2 cup unsalted roasted whole cashews
Lime juice, to taste
1/3 cup fresh cilantro leaves
3 scallions, finely chopped

Gather the ingredients.
Using your fingers to separate any chunks into grains, mix 1 tablespoon of oil with the rice. Set aside.
In a cup, stir the soy sauce together with the curry powder. Set aside.
Drizzle the remaining oil in a wok or large frying pan over medium-high heat. Add shallots, garlic, and chile, stir-frying until fragrant, about 1 minute.
Once the pan becomes dry, add 1/4 cup of stock to keep all veggies sizzling.
Crack the egg into the wok and stir quickly to cook as though you are scrambling eggs.
Add the carrot and peas. Stir-fry 1 to 2 minutes, adding more stock if needed.
Add the rice, pineapple chunks, currants, and cashews. Mix well to incorporate all ingredients.
Drizzle the soy sauce mixture over and gently stir-fry to combine over medium-high to high heat until the rice makes popping sounds, about 5 to 8 minutes, or until your preferred texture is achieved.
Mix well until the rice is of an even color. If desired, you can push ingredients aside and add a little more oil to the pan to give your rice that special “shine” you see in restaurant fried rice.
Remove from heat. Do a taste test, adding more soy sauce if needed. Add lime juice and taste again. If too salty for your taste, add more lime juice.
Scoop rice onto a serving platter or into a carved-out pineapple to serve. Top with the cilantro and chopped scallions.