½poundmedium shrimppeeled and deveined (200 grams)
5cupscold cooked white rice875 grams
½cupraisins80 grams
1cuppineapple tidbitsdrained (180 grams)
½cuppeasfrozen or canned (73 grams)
⅔cupchopped cashews(100 grams)
¾cupdiced cucumber(125 grams)
2Tablespoonschopped cilantro
3green onionssliced, green parts only
Salt and pepper
Instructions
In a small bowl, beat the eggs and season with a ¼ teaspoon of salt and a pinch of black pepper (just a few turns of the grinder works).
In a large skillet or wok, heat 1 Tablespoon of the vegetable oil over medium heat. Once the oil is hot, add the beaten eggs to the pan. Cook, gently scraping the pan, just until the eggs are set but still a little shiny. Remove from the pan and set aside in a clean bowl.
If needed, wipe the pan out with a paper towel. Add 1 Tablespoon of oil to the pan and heat over medium high heat. Once the oil is hot and shimmers in the pan, add the sliced onions and cook for 3-4 minutes until they soften and become slightly translucent.
Next, add the diced chicken and the shredded carrots and cook for 4-5 minutes until the chicken is no longer pink.
Once the chicken is done cooking, add the shrimp and curry paste and mix well. Cook for 1-2 minutes until the shrimp turns a light pink.
Add the remaining 2 Tablespoons of vegetable oil to the pan before adding the rice. Mix as thoroughly as you can to evenly spread the curry paste. This is your chance to really mix it well. Once the rest of the ingredients are added you have to mix it much more gently so you don’t break up the softer ingredients being added.
Finally, add the raisins, pineapple tidbits, frozen peas, chopped cashews, diced cucumber, chopped cilantro, and sliced green onions. Cook, stirring carefully, just until everything is warmed through. Serve warm.
Notes
To reheat the leftovers, heat a skillet with a little bit of oil and pan fry just until the fried rice is at serving temperature. Leftovers will keep for about 3-4 days in the refrigerator in a sealed container.The cashews will soften in any leftovers. If you don’t want soft cashews, keep the chopped cashews off to the side and only add them to the individual plates of fried rice.You can also use leftover cooked chicken or cut up rotisserie chicken for this.