Back to 4 servings 1 large ripe pineapple, halved lengthwise through the crown 3 cups cooked jasmine rice, day-old, chilled, crumbled 0.5 pound medium shrimp, peeled and deveined, chopped 0.5 cup roasted cashews, unsalted 0.25 cup golden raisins, optional 2 large eggs, lightly beaten 3 cloves garlic, minced 0.5 medium onion, diced small 1 teaspoon curry powder, yellow, Madras style 2 tablespoons fish sauce 1 tablespoon light soy sauce 1 teaspoon sugar 0.25 teaspoon ground white pepper 2 green onions, thinly sliced 2 tablespoons fresh cilantro, chopped 1 lime, cut into wedges 3 tablespoons vegetable oil, divided
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1 Step 1: Halve the pineapple lengthwise through the crown. Hollow out each half, leaving a wall about 1/2 inch thick, and cut 1 cup of the removed flesh into small cubes. Drain the cubes in a fine-mesh strainer for at least 20 minutes so they do not make the rice wet.2 Step 2: Whisk the fish sauce, light soy sauce and sugar together in a small bowl and set aside.3 Step 3: Crumble the chilled rice with your hands until no clumps remain.4 Step 4: Toast the cashews in a dry wok over medium heat for 1 to 2 minutes until lightly golden and fragrant. Set aside.5 Step 5: Heat 1 tablespoon of the oil in the wok over medium-high heat. Fry the chopped shrimp for about 2 minutes, stirring, until just pink. Set aside.6 Step 6: Add the remaining oil to the wok with the onion and garlic and cook for about 30 seconds until fragrant. Push them to one side and scramble the eggs in the empty space until just set.7 Step 7: Stir in the curry powder and cook for about 10 seconds until fragrant.8 Step 8: Add the rice over high heat and toss until every grain is coated and heated through, about 2 minutes. Pour in the fish sauce mixture and toss vigorously until evenly colored.9 Step 9: Return the shrimp to the wok with the drained pineapple and raisins, and toss for about 1 minute until heated through. Take care not to overcook the pineapple.10 Step 10: Off the heat, fold in the cashews, white pepper and green onions. Taste and add more fish sauce if needed.11 Step 11: Pile the rice into the hollowed pineapple halves, garnish with cilantro and serve hot with lime wedges.getsaucepan.com/r/6aace0a2-9eeb-5f75-ad17-90c64ceb103a
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