1. Mix 1 tbsp oil with the rice, using your fingers to separate any chunks into grains. set aside.
2. In a cup, stir the soy sauce together with the curry powder.
3. Drizzle 1-2 tbsp oil in a wok / large frying pan over medium-high heat. add shallots, garlic, chili and stir-fry until fragrant (1 minute). whenever the wok/pan becomes dry, add a little stock (1 tbsp at a time to keep ingredients sizzling).
4. Add the carrot (if using) and peas. stir fry 1-2 minutes, adding more stock if needed.
5. Now add the rice, pineapple chunks, peas, currants and cashews. drizzle the soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat for about 5 to 8 minutes, or until desired lightness is achieved.
6. Tip: avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. if desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special 'shine' you see in restaurant fried rice)
7. Remove from heat. do a taste-test for salt / flavor, adding a few shakes of salt or a little more soy sauce, as needed. if too salty for your taste, add a squeeze or two of lime juice.
8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party. top with spring onions and coriander, and enjoy!
1. You can either use 1 small can of pineapple chunks or use 1.5 cups of fresh pineapple chunks.
2. If the rice is fresh, leave it for an hour or more in the refrigerator uncovered.
3. You can wither use 1 thinly sliced red or green chilli or use 1/4th to 3/4th tsp of chilli flakes.