Classic Thai Fried Rice

Precook the jasmine rice according to package instructions, substituting the coconut milk as part of the water. (Pour the coconut milk into the measuring pitcher, then fill it to 3 cups, for 1 ½ cups dried rice.) Once cooked, chill in the fridge to firm up.

Cut the chicken into bite-size pieces. Add the oil to a large skillet or wok. Heat the skillet to high heat. When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes, moving it around the pan.

Add the white parts of the onions into the pan and cook another minute. Add the ginger and garlic along with a couple pinches of salt and cook 1 more minute.

Add another tablespoon of oil to the pan if needed, followed by the cooked rice. Stir well.

Add the peas, pineapple, the green parts of the onions and cilantro and stir again. Squeeze the lime juice over the rice and add the soy sauce to taste. Stir and cook another minute or two, until the peas have warmed through.

Meanwhile, whisk the eggs in a small bowl with a pinch of salt. Preheat a nonstick skillet over medium-high. Spray the skillet with cooking spray and add the eggs. Swirl them around the skillet, gently pushing them toward the middle. The eggs should cook through but stay in a large circle, about 3-5 minutes. Slide them out of the pan onto a cutting board.

Roll the egg into a long cylinder and cut ¼ inch slices.

To plate, use a small bowl (1 cup) and fill it with fried rice. Place a plate upside-down over the bowl and carefully flip it over. Remove the bowl to create a perfectly-shaped mound. Top the mound with several egg spirals and place tomatoes, cucumbers and a lime wedge around the mound. Serve warm.