Pineapple Fried Rice

Today, I will have a friend come visit. He is vegan. It is challenging to prepare a meal for a vegan because vegans do not eat eggs or dairy products, and fried rice tastes good with eggs. However, this recipe is a simplified version of Thai Pineapple Fried Rice, which omits the egg, meat, and fish sauce, which is commonly used in its preparation. The rice after cooking is served in the pineapple skin shell. This dish is also prepared and cooked quickly.

Ingredients:
3 cups days old cooked rice
1/2 cup mixed frozen peas and carrots
1 cup pineapple, diced
 ¼  teaspoon turmeric powder
1/8 teaspoon curry powder
2 tablespoons olive oil
2 garlic cloves, minced
1/2 cup diced white onion
Sauce ingredients:
1 tablespoon light soy sauce
Salt and sugar to taste
1 fresh red chili (optional), finely sliced or shredded
1 tablespoon roasted cashew nuts (optional).

Directions:

Mix rice with turmeric and curry powder.Heat wok and add diced pineapple. Let it dry fry for a few minutes. (Because pineapple has a lot of juice, this method will not only cook the pineapple but also reduce the amount of juice that would wet the rice.)

Remove from the wok and set aside.Heat the oil in a wok. Add the garlic, onions, and frozen peas, and carrots. Fry until fragrant. Throw in the cooked rice. Fry for 2-3 minutes or until rice is heated through and well coated. Add pineapple to join with the rice.

Season to taste with light soy sauce, salt, and sugar.
Garnish with chili, chopped cilantro, and cashew nuts and serve immediately.