Thai Pineapple Fried Rice (菠萝炒饭)

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)

Steps

1. 1

   Combine the oyster sauce, light soy sauce and curry powder in a small bowl.

2. 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. 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. 4

   Add 1 tablespoon oil and lap cheung. Cook over medium heat until the surface turns golden brown.

5. 5

   Add the onion, peas and carrot. Cook over medium-high heat until the vegetables just soften, 2 to 3 minutes.

6. 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. 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. 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.