4 tablespoons peanut oil
4 shallots, peeled and thinly sliced
3 cloves of garlic, minced
1 green jalapeño, chopped
1½ cup fresh pineapple, cut into small bite size cubes
½ cup raisins
¼ cup roasted unsalted cashews
4 cups cooked jasmine rice (preferably leftovers rice)
2 tablespoons tomato ketchup
2 tablespoons fish sauce or to taste
3 tablespoons soy sauce
2 eggs, beaten
Fresh basil leaves to garnish
- Heat a wok or a large deep skillet over medium heat for 40 seconds. Add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly, add the shallots and stir fry until light golden, about 3 minutes. Then add the garlic and green chili and continue to stir-fry bringing the ingredients to the sides of the wok where it is hottest, cook stirring until fragrant and the garlic appears golden, about 5 minutes.
- Add the pineapple and raisins and stir fry back until the raisins plump up, about 2 to 3 minutes. Add the cashews and mix well.
- Now add in the rice, ketchup, fish sauce and the soy sauce and stir fry using the spatula to break up any clumps of rice in the wok and until the ingredients are well combined. Cook tossing the rice for about 5 minutes.
- Move the rice to the side and add the beaten eggs. Immediately cover the eggs with the rice and allow the eggs to set and cook undisturbed for 2 minutes. Then raise the heat to medium high and gently mix the rice and eggs as the rice grain is tender at this point. Taste add more fish sauce if needed and continue to stir fry moving the rice back and forth for another 2 minutes. Remove from heat. Garnish with basil leaves and serve immediately.