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["1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.", "2. In a cup, stir the fish sauce/soy sauce together with the curry powder.", "3. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).", "4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs). Again, add a little stock when the wok/pan becomes dry.", "5. Add the carrot (if using), peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.", "6. Now add the rice, pineapple chunks, and currents. Gently stir-fry to combine over medium-high to high heat until the rice ""dances"" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.", "7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)", "8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party - see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!"]
