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1
Precook the jasmine rice according to package instructions, substituting the coconut milk as part of the water.
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2
(Pour the coconut milk into the measuring pitcher, then fill it to 3 cups, for 1 1/2 cups dried rice.)
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3
Once cooked, chill in the fridge to firm up.
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4
Cut the chicken into bite-size pieces.
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5
Add the oil to a large skillet or wok.
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6
Heat the skillet to high heat.
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7
When the oil begins to smoke, add the chicken and curry powder and cook 2 minutes, moving it around the pan.
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8
Add the white parts of the onions into the pan and cook another minute.
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9
Add the ginger and garlic along with a couple pinches of salt and cook 1 more minute.
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10
Add another tablespoon of oil to the pan if needed, followed by the cooked rice.
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11
Stir well.
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12
Add the peas, pineapple, the green parts of the onions and cilantro and stir again.
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13
Squeeze the lime juice over the rice and add the soy sauce to taste.
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14
Stir and cook another minute or two, until the peas have warmed through.
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15
Meanwhile, whisk the eggs in a small bowl with a pinch of salt.
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16
Preheat a nonstick skillet over medium-high.
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17
Spray the skillet with cooking spray and add the eggs.
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18
Swirl them around the skillet, gently pushing them toward the middle.
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19
The eggs should cook through but stay in a large circle, about 3-5 minutes.
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20
Slide them out of the pan onto a cutting board.
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21
Roll the egg into a long cylinder and cut 1/4 inch slices.
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22
To plate, use a small bowl (1 cup) and fill it with fried rice.
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23
Place a plate upside-down over the bowl and carefully flip it over.
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24
Remove the bowl to create a perfectly-shaped mound.
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25
Top the mound with several egg spirals and place tomatoes, cucumbers and a lime wedge around the mound.
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26
Serve warm.
