Ingredients

2 tablespoons oil
3.5 oz or 3/4 cup chicken, breast or thighs, thinly sliced
1/4 cup carrot, diced
1/3 cup onion, diced
3 cloves of garlic, minced
2 eggs
2 tablespoons light soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
1/2 tablespoon yellow curry powder
2 1/2 cups cooked jasmine rice, preferably day-old chilled rice
7 oz or 1 cup sweet fresh pineapple, chunked
3 stalks of green onions, finely chopped
1/4 cup cashew nuts, optional but recommended

Directions

Heat oil in a wok or large skillet over medium heat. Add minced garlic and stir until fragrant and golden.

Add sliced chicken and stir-fry until it’s nearly cooked through, about 80%.

Toss in diced carrots and onions. Stir-fry for another minute until slightly softened.

Push everything to one side of the wok and crack in the eggs. Let them set slightly, then scramble and mix through the other ingredients.

Season with light soy sauce, white sugar, salt, and yellow curry powder. Stir well to coat everything evenly.

Add the cooked rice, breaking apart any clumps, and mix until the rice is fully coated in the curry sauce.

Gently mix in the pineapple chunks, cashews (if using), and sliced green onions. Toss to combine, and serve hot—bonus points if you serve it in a pineapple shell!