If using tinned pineapple, drain it of all the juice and be prepared for a much sweeter, less fragrant dish than when you use fresh pineapple.
My photo shows Japanese rice (since that's easiest for me to get here) but obviously it will work much better with Jasmine.
add to shopping list Ingredients
Makes 2 servings.
a heaped plate of cooked white rice
1/3 of a fresh pineapple, or a small tin of pineapple chunks
two small chicken breast strips
a handful of crushed cashew nuts
a stalk of lemon grass
chopped spring onions
2 cloves of garlic, a wedge of ginger
soy sauce, sesame oil
a dash of chilli sauce
1. Dice your chicken breast and finely chop the garlic and ginger. Stir fry in a little oil (not the sesame oil) and add the lemon grass stalk. Season with a dash of soya sauce.
2. Grab your [fried rice tool](http://opensourcefood.com/people/yongfook/tips/the-best-tool-for-fried-rice/) and add the cooked rice to the wok. Break up with the tool, add a dash of chilli sauce.
3. Make a "well" in the middle of the rice so you can see the bottom of the wok. Bring the heat right down and crack an egg into the well. Whisk roughly with a pair of chopsticks. Allow the egg to set halfway, then fold the rice into the egg and give everything a good mix.
4. Add the pineapple roughly chopped. Sprinkle over the crushed cashew nuts and chopped spring onions. Season with salt and pepper and a little sesame oil. Mix thoroughly.
5. Turn off the heat, remove the lemon grass stalk, add chopped coriander, mix and serve.
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