Ingredients
4 tablespoons canola oil, divided2 large eggs, beaten1 small onion, finely chopped2 shallots, finely chopped3 garlic cloves, minced4 cups cold cooked rice1 can (8 ounces) unsweetened pineapple chunks, drained1/2 cup lightly salted cashews1/2 cup frozen peas1/3 cup minced fresh cilantro1/4 cup raisins3 tablespoons chicken broth2 tablespoons fish sauce1-1/2 teaspoons curry powder1 teaspoon sugar1/4 teaspoon crushed red pepper flakes
Preparation
In a large skillet or wok, heat 1 tablespoon oil over medium-high heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to a plate and keep warm.
In the same pan, heat remaining oil over medium heat. Add onion and shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in rice, pineapple, cashews, peas, cilantro, raisins, broth, fish sauce, curry, sugar and pepper flakes; heat through. Chop egg into small pieces; add to rice mixture.
