Pineapple Fried Rice

Method

1. Use rice cooled in shallow portions and refrigerated within 1 hour of cooking, not rice left on the counter overnight. Break up cold clumps with a clean spoon. Blot the pineapple especially well; wet fruit makes the rice steam.
2. Heat 1 teaspoon oil in a large wok over medium-high heat. Add eggs and stir until fully set in soft pieces. Transfer to a clean bowl. Add another teaspoon oil and sear the pineapple for 2–3 minutes until browned at some edges; remove separately.
3. Add the remaining oil. Stir-fry ham for 2 minutes, then add garlic and spring-onion whites for 30 seconds. Add bell pepper and peas and cook for 2 minutes, until hot but not limp.
4. Add the rice in a shallow layer. Let it heat for 1 minute before turning, then stir-fry for 3–4 minutes, breaking remaining clumps with the edge of a spatula. Work in two halves if the wok is too crowded to toss safely.
5. Mix soy, fish sauce and white pepper and drizzle around the hot side of the pan. Toss through the rice. Return cooked egg and pineapple, distributing them without crushing the fruit.
6. Keep turning until the whole mixture is steaming and representative central portions reach 74°C. Add cashews and spring-onion greens only for the final 30 seconds so they retain texture.
7. Serve immediately as a complete rice dish. A plain platter is easier to keep clean than a pineapple shell; a decorative shell is unnecessary. This reheats the rice once, so cook only the amount you intend to eat rather than planning another reheating cycle.