Thai Fried Rice

1 cup pineapple tidbits(fresh is best, but canned works too)
3 cups cooked rice, preferably several days old
4 Tbs oil for frying
1-3 Tbs chicken stock
2 shallots, thinly sliced
3 cloves minced garlic
1 chili, de-seeded
1/2 cup cashews
1/2 cup frozen peas
1 egg, beaten
1/4 cup currants or raisins
1 Tbs fish sauce
2 tsp curry powder
3 spring onions, finely sliced
1/3 cup cilantro

Add a little oil to the rice and work through with your fingers, breaking up clumps. Set aside. In skillet, add oil and heat until hot. Add shallots, garlic, and chili; stir fry a few minutes. Add egg; stir fry until soft cooked. Add curry, fish sauce, and chicken stock; stir fry a few seconds. Add cashews; stir a minute. Add rice; stir until rice is evenly coated and warmed through. Add peas, currants and pineapple; stir fry a few minutes. Taste test; adjust seasonings. To serve, sprinkle with spring onions and chopped cilantro.