1 small red or green chili, minced ((de-seeded for milder rice))
12 fresh extra-large or jumbo shrimp, peeled and deveined ((about 8 ounces depending on their size))
2 eggs, beaten
3 tablespoons chicken broth or stock
3 tablespoons fish sauce
2 teaspoons curry powder
1 teaspoon sugar
½ cup roasted unsalted cashews
4 cups plain cooked rice ((at least 1 day old, cold))
1 cup pineapple chunks ((fresh is better, but canned works too–about half a 20-ounce can))
½ cup frozen peas, thawed
¼ cup raisins or currants
2 scallions, finely sliced
Instructions:
Add oil to a wok or large nonstick frying pan over medium-high heat. Add the shallots, garlic, and chili, stir-frying for one minute, or until fragrant. Add the shrimp and toss a few times. If the wok becomes too dry, add a little broth or water.
Push the mixture aside to make room for the eggs. Add the beaten eggs to the wok, and stir fry quickly to cook, as if you are making scrambled eggs. Mix the cooked eggs into the shrimp and shallot mixture.
Combine the chicken broth, fish sauce, curry powder, and sugar in a small bowl, and add to the wok.
Add the cashews and stir-fry for 30 seconds.
Next add the rice to the wok, breaking it up if there are any chunks. Stir-fry until all the rice has mixed with the sauce and is a uniform color. Make sure you continually scoop the rice from the bottom of the pan, tossing like a salad rather than stirring it.
Add the pineapple, peas, and raisins. Toss to combine, and taste for seasoning. Continue stir-frying for another 1 to 2 minutes. Add half the scallions and toss.
To serve, sprinkle with the remaining scallion. Serve on a platter or in a pineapple, like they do in Thailand.