Back to 4 servings 3 cups cold cooked jasmine rice, day-old or chilled overnight 1 cup fresh pineapple, cut into 1/2-inch pieces; drain well if canned 8 ounces medium shrimp, peeled and deveined; or diced chicken 2 eggs, beaten 0.5 cup small diced onion 2 cloves garlic, finely minced 0.5 cup frozen mixed vegetables or peas and carrots, thawed 2 tablespoons neutral oil, divided 1 tablespoon butter, optional 2 teaspoons curry powder, a mild yellow or Madras curry powder 0.5 teaspoon white pepper 1.5 teaspoons sugar 0.25 teaspoon salt, adjust to taste 2 tablespoons fish sauce 2 teaspoons soy sauce 0.5 cup roasted unsalted cashews, added off the heat 1 Roma tomato, diced 0.25 cup crispy fried shallots, optional, for topping
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1 Step 1: Mix the curry powder, white pepper, sugar and salt in a small bowl. In a second bowl, combine the fish sauce and soy sauce. Set both aside near the stove.2 Step 2: Pat the shrimp dry. Heat 2 tablespoons oil in a wok or large skillet over high heat until shimmering.3 Step 3: Add the shrimp in a single layer and sear without stirring until browned underneath, about 1 to 2 minutes. Flip briefly until just opaque, then remove to a plate, leaving the oil in the pan.4 Step 4: Add a little more oil and the butter, if using. Scramble the beaten eggs until about half set, then add the onion and white parts of the green onions and cook 1 minute.5 Step 5: Add the garlic and frozen vegetables and stir 30 seconds. Add the cold rice, breaking up clumps, and toss over high heat for 2 minutes until hot and dry.6 Step 6: Sprinkle over the dry curry seasoning mix and toss until every grain is evenly colored. Drizzle in the fish sauce and soy sauce mixture and toss until fully coated.7 Step 7: Add the pineapple and the shrimp back to the pan. Let the rice sit 10 to 15 seconds to toast, then toss; repeat the toasting two or three more times.8 Step 8: Remove from the heat. Stir in the cashews, tomato and green onion greens. Serve hot on a plate or in a dried, hollowed-out pineapple shell, topped with crispy shallots if you like.getsaucepan.com/r/803fa9ff-2630-5cd2-ad26-50cf923fb518
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