Pineapple Curried Fried Rice

Directions

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   1) Prepare the ingredients. Cubing fresh pineapple will take a bit of time but if you have a good knife, it helps. My pineapple was a bit sour so I stirred in 3 tablespoons of sugar and let them sit for a while. Gave it a nice sweet, sour taste. (Psst: Ree has give a great outline on how to dissect a fresh pineapple here - https://tastykitchen.com/cooking/2010/06/pineapple-mango-salsa/)
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   2) Or if you'd rather skip that, use a large can of cubed pineapple.
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   3) Fire up the wok and heat up the oil, throwing the onions in. Let them fry, stirring occasionally, until translucent and fragrant.
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   4) Added minced garlic and salted fish/anchovies (if these are not available, just omit or squirt some fish sauce in later when you season with salt & pepper). Fry in medium-high heat until fragrant but not brown.
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   5) Add pineapples into the wok (if you used canned, do not put in the syrup or your rice would turn to mush) - use as many pineapple cubes as you want. We like it pineapple-y so I added everything.
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   6) Add in the curry powder and fry till fragrant (if you have paste, you may use it as well).
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   7) Pour in the rice and give it a good stir to break up the large chunks.
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   8 ) If your rice looks dry, add in enough chicken broth or hot water to desired consistency.
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   9) Add in soy sauce and season with salt and pepper. Finally, throw in the capsicum (pepper) and cooked chicken meat (if you weren't using raw meat) and give it a good few stirs before dishing up.
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    * Like all fried rice recipes, this is very versatile. Use any cooked meat you have. I used leftover chicken from the chicken broth I made. If you want to use uncooked minced meat, add it in after the garlic and fry till no longer pink. Shrimps are great here too.
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    ** Use any vegs you have. Tomatoes, celery... anything. So long as it requires little cooking.
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    *** I always cook my rice the night before. So since we have rice almost every night, when I decide to make fried rice the day after, I would cook a double batch and refrigerate half.
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    **** This would taste so good with tom yam paste.