← Nouns Cooking · Thai

Ingredients

• 2 tbsp Vegetable oil
• 3 cloves Garlic, chopped
• ½ Onion, diced
• ½ Carrot, finely diced
• 200 g raw prawns (or sliced chicken), peeled and deveined
• 2 Eggs
• 600 g cooked jasmine rice, cold (from about 250 g raw)
• 2 tsp mild yellow curry powder
• 1½ tbsp light soy sauce
• 1 tsp Fish sauce
• 1 tsp Sugar
• 180 g fresh pineapple, cut into 1.5 cm chunks
• 40 g roasted cashews
• 2 tbsp Raisins (optional)
• 3 Spring onion, sliced

Method

1. Heat the oil in a wok over high heat. Fry the garlic, onion and carrot for 1–2 minutes until the onion softens.
2. Add the prawns and stir-fry for 1–2 minutes until just pink. Push everything to one side, crack in the eggs and scramble until barely set.
3. Add the rice, breaking up any clumps, and sprinkle over the curry powder. Toss for 2–3 minutes until every grain is yellow and hot.
4. Season with the soy sauce, fish sauce and sugar, then add the pineapple, cashews and raisins and toss for 1 minute more, until the pineapple is warm.
5. Taste for salt, fold in the spring onions and serve.

Tips

• Day-old rice from the fridge fries best. If you cook rice fresh, spread it on a tray to cool quickly and chill it within an hour.
• Contains shellfish and tree nuts; soy sauce contains wheat.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Thai Caliente RecipeTin Eats