Chicken Cashew Pineapple Fried Rice

Heat oil over medium heat until hot. Put 1 teaspoon of red curry paste into the oil and stir for 30 seconds. Add the curry powder, garlic and chicken then stir fry to mix them and cook until the chicken starts to brown. Toss in the carrot and stir fry for another 1 minute, or until chicken is cooked through and veggies are softened (these should all be diced finely enough so as to cook fairly quickly).

Add the rice (which has already been cooked) and toss it all around to coat it in the stir fry mixture. Then add chicken or vegetable stock, fish or soy sauce, and sugar. Stir well until all the rice has mixed with the sauce and is a uniform color.

Just before you remove the pan from the heat add in your pineapple, spring onion, cashews and raisins. Stir it in quickly and remove from heat to a serving dish.

Note: Cook up your rice ahead of time for this recipe – cooked according to package instructions. Leftover, day-old rice also works great in fried rice dishes.