Thai Pineapple Fried Rice (菠萝炒饭)

4 standard portions

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Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon curry powder ((I prefer mild Madras curry powder))
• 3 tablespoons vegetable oil
• 3 eggs (, beaten with a pinch of salt)
• 2 lap cheung sausages (, finely diced (or ham, diced))
• 1/2 yellow onion (, diced)
• 1/2 cup peas (, frozen)
• 1/2 cup carrot (, diced)
• 1/2 lb shrimp (, peeled and deveined)
• 4 cups overnight rice (overnight rice works best, separated by hand (*Footnote))
• 1 cup chopped fresh pineapple (, diced)

Method

1. Combine the oyster sauce, light soy sauce and curry powder in a small bowl.
2. Heat 1 tablespoon of oil over medium-high heat in a large skillet until smoking. Add the eggs. Scramble the eggs and transfer to a plate.
3. Add 1/2 tablespoon oil and the shrimp. Sprinkle with a pinch of salt. Cook, stirring occasionally, until the shrimp are just cooked through, 2 to 3 minutes. Transfer to the plate with the eggs.
4. Add 1 tablespoon oil and lap cheung. Cook over medium heat until the surface turns golden brown.
5. Add the onion, peas and carrot. Cook over medium-high heat until the vegetables just soften, 2 to 3 minutes.
6. Add the rice and pour in the remaining 1/2 tablespoon oil. Stir and chop to separate the rice. Cook until the rice is heated, 2 to 3 minutes. If you’re using a wok or a carbon steel skillet, the rice might stick to the pan. You can add a bit more oil and use your spatula to release the rice.
7. Pour in the sauce. Stir to coat the rice evenly with the sauce. Add back the cooked eggs and shrimp. Stir to mix well.
8. Add the pineapple and toss to mix again. Taste the rice and sprinkle salt if needed. Transfer everything to a big plate. Serve hot as a main dish or side dish.