This version of fried rice has the classic Thai sweet-and-salty twist. Pineapple might seem like an odd addition to fried rice, but it works. Much less controversial than pineapple on pizza. I love cutting the pineapples in half and, after scooping out their sunny flesh with a spoon, using the hollow shells as serving bowls. This is a genius way of making this uncomplicated dish look impressive.
Use tamari instead of soy sauce.
Pour half the vegetable oil into a wok or non-stick frying pan over medium-high heat and fry the tofu with the turmeric until it looks drier and firmer, like scrambled eggs. Add the black salt, then pour it out onto a plate.
Wipe out the pan with paper towel. Add the remaining oil and fry the garlic, spring onions and ginger until fragrant, about 3 minutes. Add the rice and continue to fry, breaking up any clumps with a spoon or spatula, for 2 minutes.
Stir in the soy sauce, Sriracha sauce and sesame oil, then add the pineapple, peas and the scrambled tofu. Make sure everything is well distributed, then let it cook for 2 minutes, to make sure the fried rice is heated right through.
Serve hot, garnished with coriander leaves and cashews.
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