2-tbsp vegetable oil-divided
1-egg lightly beaten
½-cup diced red onion
1-tbsp minced ginger
1-tbsp minced garlic
4-cups cooked Jasmine rice, cold
2-tbsp chile paste in soya bean oil (nahm prik pow)
1-tbsp fish sauce
¼-tsp sea salt (or kosher salt)
¼-tsp ground white pepper
1-cup diced pineapple, drained well if using canned
½-cup roughly chopped cilantro
½-cup toasted cashews, rough chop
2-limes cut into wedges to garnish
6-cilantro sprigs for garnish

In a large non-stick wok or skillet, heat 1-tbsp of oil over highest heat until it starts to smoke
Pour the egg into the wok and tilt to make a thin layer
Cook until almost set then lightly scramble until lightly browned and broken up
Remove the eggs and set aside
Coat the wok with remaining 1-tbsp of oil
Stir fry the onion, ginger and garlic for about 30 seconds until onions are translucent
Stir in the rice, chili paste, fish sauce, salt & pepper
Mix to coat
Wait 15 seconds and re-stir to get brown flavoured bits
Continue this process until the rice is nicely browned, approximately 3-5 minutes,
Add the cooked egg and diced pineapple and cook for a minute to heat the pineapple
Stir in the chopped cilantro
Transfer to serving dish and garnish with cilantro sprigs and lime wedges

Serves 4-6

Optional: Flavor the dish with crab paste or shrimp paste if you can find it in your area

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