Thai Pineapple Rice (Vegetarian)

About this recipe

Day-old jasmine rice cooked once is already dry enough to fry, but if you've just made it fresh, spread it on a plate and let it cool completely before the wok. This matters more than any other step—wet rice will turn gluey under the wok's heat no matter how hot the flame burns. When each grain is separate and slightly firm, it accepts the wok's heat, the eggs' richness, and the pineapple's sweetness without turning mushy or greasy. Three elements carry this stir-fry: the cashews provide crunch and a subtle sweetness of their own, the pineapple adds tropical brightness and moisture (which paradoxically keeps the rice from drying out), and the eggs bind everything with creamy richness. Day-old rice is crucial because freshly cooked rice will steam in the wok rather than fry. Thai curry powder and turmeric add warmth and earthy depth, while soy sauce and lime juice create a savoury-sour balance that keeps the pineapple from becoming cloying. The technique is fast and high-heat. Brown the cashews until they colour, then scramble the eggs separately and set aside—both should be cooked through before the rice even enters the wok. This prevents them from overcooking when you toss everything together at the end. Add the rice with the spices and hit it hard for two minutes, breaking up any clumps with a wooden spoon or spatula. The trick to good fried rice is constant motion; stand still for more than a moment and parts will burn while others stay cool. Eat this pineapple rice warm straight from the wok. It's meal-prep friendly and tastes almost as good at room temperature the next day, making it ideal for lunchboxes. Store in an airtight container in the fridge for up to three days. It doesn't freeze well because the pineapple texture suffers, but it reheats gently on the stovetop or in a wok if you add a splash of oil.