Vegetable Egg Pineapple Fried Rice

* Cooking Time = 45 mins

Ingredients (Serves 6)

• 1 small can pineapple chunks, drained
• 2-3 cups cooked rice
• 1/4 cup vegetable or chicken stock (mix in water if solid cubes)
• 225 grams vegetable medley (carrots/corn/green beans/peas)
• 1 small onion chopped
• 1 red or green chili, thinly sliced
• 1 tbsp ginger garlic paste
• 2 eggs
• 3 tbsp soy sauce / fish sauce / schezwan  sauce 
• 3 tbsp oil
• 2 tbsp curry powder

Directions

1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the soy sauce/fish sauce/schezwan sauce together with the curry powder.
3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add ginger garlic paste, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
4. Crack eggs into wok and stir quickly to cook (like making scrambled eggs).
5. Add the vegetables and cook for 1 min.
6. Now add the rice and pineapple chunks. Drizzle the fish/soy/schezwan sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice "dances" (makes popping sounds) - about 5 to 8 minutes, or until desired lightness is achieved.
7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
8. Serve hot.

This dish has been adapted from the following link
http://thaifood.about.com/od/vegetarianthairecipes/r/thaifriedrice.htm