Khao Pad Sapparot

Ingredients

Quantities are for one portion.

• 150 gchicken breast, diced
• 1 tbspgluten-free soy sauce (or tamari)
• 20 graw cashews
• 1 tbspvegetable oil
• 1egg
• 50 gfresh pineapple, diced
• 70 gdry jasmine rice
• 1 tspyellow curry powder

Method

1. Steam the jasmine rice until fluffy. Spread it on a tray so it cools and dries out.
2. Heat a dry wok. Toss the raw cashews until lightly toasted, then remove them.
3. Heat the vegetable oil in the wok over high heat. Fry the diced chicken breast until golden.
4. Push the chicken to the side. Crack the egg into the wok and scramble it quickly.
5. Add the cold jasmine rice to the wok, tossing it with the egg and chicken.
6. Sprinkle the yellow curry powder and pour the soy sauce over the rice, stirring to dye the grains yellow.
7. Fold in the diced fresh pineapple and toasted cashews just to warm them through. Serve hot.