Ingredients:

• Dried red chilies (2)
• Coriander seeds (1 tsp)
• Cardamom (1 tsp)
• Cumin seeds (2 tsp)
• Mustard seeds (1 tsp)
• Peppercorns (1 tsp)
• Cinnamon stick (1 crushed)
• Grated ginger (1 tbsp)
• Grated turmeric (1 tbsp)
• Short grain rice (2 cups)
• Pineapple
• Chicken ( 1 lb Boneless)
• Eggs (2)
• Vegetable oil/ Olive Oil
• Red pepper (1)
• Carrot (1)
• Garlic (1 crushed clove)
• Kosher salt
• Rice wine vinegar (2 Tbsp)
• Fish sauce (1 Tbsp)
• Sesame oil (1 Tbsp)
• Soy sauce (1 Tbsp)
• Green onions
• Chopped cashews

Directions:

• First we are going to toast and grind our spice mixture. In a saucepan, combine dried red chilies, 1 tsp coriander seeds, 1 tsp cardamom, 2 tsp cumin seeds, 1 tsp mustard seeds, 1 crushed cinnamon stick, and 1 tsp peppercorns. Cook over high heat until fragrant and slightly smoking, and then add to spice grinder (or use mortar-pestle), grind, and set aside.
• Cook the rice as per the instructions.
• Chop your red peppers, carrots, green onions, chopped cashews.
• Slice pineapple in half. Place a cut skin deep around the pineapple and score at 2 cm wide intervals, and scoop out into a bowl and set aside.
• In a wok, heat 3 tbsp of oil over maximum heat. Add 2 beaten eggs to the wok and cook until just barely set and then add chicken and cook it till it’s cooked all the way.
• Add your chopped red pepper, and carrot. Add grated ginger, grated turmeric, and 1 crushed clove of garlic. Give it a good mix before adding all of the rice.
• Next add a little bit of the spice powder, some salt to taste, rice wine vinegar, fish sauce, sesame oil, and soy sauce.
• Stir and continue to cook over a high heat before adding pineapple. Add some chopped green onions and some chopped cashews.