1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
2 shallots, finely chopped
3 cloves garlic, finely chopped
1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
1 egg (vegans can omit)*
½ cup frozen peas
optional: 1 small carrot, grated (about 1/4 cup)
¼ cup currants OR rainsins
½ cup roasted unsalted whole cashews
3 spring onions, finely sliced
1/3 cup fresh coriander
STIR-FRY SAUCE:
3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
2 tsp. curry powder
optional: 1/2 tsp. sugar