Pineapple Fried Rice

Cook the rice ahead of time and chill it in the fridge — cold grains won't clump together when fried. Before cooking, break up the rice with your hands to separate any clumps.

Dice the pineapple, onion and garlic finely, slice the green onion into rings, and peel the shrimp (or cut the chicken into small pieces).

Heat 1 tbsp oil in a wok over medium heat and toast the cashews for 2-3 minutes until golden, stirring often, then transfer to a plate.

Add another 1 tbsp oil to the same wok, turn the heat up to high, and stir-fry the shrimp (or chicken) for 2-3 minutes until cooked through, then set aside with the cashews.

Pour in the last tablespoon of oil, crack the eggs directly into the wok and quickly scramble with a spatula until half-set, then add the onion and garlic and stir-fry for 1-2 minutes until the onion softens.

Add the cold rice and curry powder, stirring constantly for 2-3 minutes, breaking up any clumps, until every grain is evenly coated in yellow.

Pour in the soy sauce and fish sauce, add the sugar and white pepper, and stir; return the shrimp (or chicken) to the wok, add the pineapple, and heat through for another 2 minutes, stirring.

Remove from the heat and stir in the toasted cashews and green onion. Serve hot, garnished with lime wedges and cilantro — traditionally, the dish can be served in a hollowed-out pineapple half.