Pineapple Fried Rice (凤梨炒饭)

I've always loved this dish. The few years when I stayed in the little town in Indiana where Asian cuisines were scarce, I used to improvise and make pineapple fried rice. Lacking the taste of following rules, I disliked following recipe either. So the fried rice came out different every single time (my poor housemates!).

Years later I came to appreciate having a recipe.
Found this pineapple fried rice recipe in a Curry cookbook and decided to add it to my collection.

Pineapple Fried Rice Recipe
Serves 4-6

Ingredients:
- 1 pineapple
- 2 tbsp (30ml) vegetable oil
- 1 small onion, finely chopped
- 2 fresh green chillies, seeded and chopped
- 8oz (225g) lean pork, cut into strips
- 4oz (115g) cooked, peeled prawns
- 3-4 cups (675-900g) palin boiled rice, cooked and completely cold
- 1/3 cup (50g) roasted cashew nuts
- 2 spring onions (scallions), chopped
- 2 tbsp (30ml) fish sauce
- 1 tbsp (15ml) soy sauce
- 2 fresh red chillies, sliced, and 10-12 mint leaves (optional), to garnish

Method:
1) Cut the pineapple into quarters. Preserve the pineapple skin shells for serving the rice later.

2) Slice the pineapple flesh and chop it into small even-size cubes. You will need about 115g/4oz of pineapple.

3) Heat the oil in a wok or a large pan. Add the onion and chillies and fry for about 3-5 minutes until softened. Add the strips of pork and cook till browned on all sides.

4) Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.

5) Add the chopped pineapple, cashew nuts ad spring onions. Season to taste with fish sauce and soy sauce.

6) Spoon into the pineapple skin shells. Garnish with sliced red chillies and shredded mint leaves (optional)

Tips: It is a general practice for many Chinese to use overnight rice for fried rice, as drier rice makes better fried rice.