Serves 2 to 4
Recipe courtesy Suleka Lindley of Thai Basil.
1/2 tablespoon fish sauce
1/2 tablespoon mushroom soy sauce (or white light soy sauce)
1 tablespoon Gold Mountain soy sauce
1/2 teaspoon white vinegar
1 tablespoon sugar
2 tablespoons vegetable oil, divided
1 teaspoon chopped garlic
1/2 cup sliced white onion
6 ounces sliced chicken breast
6 ounces peeled large shrimp, deveined
2 cups leftover cooked rice (preferably long-grain rice at room temperature or lukewarm)
1/2 cup fresh pineapple
1 tablespoon unsalted roasted cashews
Sliced fresh pineapple, cucumber and tomatoes for garnish
Mix all the sauces and vinegar with sugar in a small bowl; set aside. Heat wok and add 1 tablespoon oil, heating until the oil's about to start smoking. Add egg to the heated oil, and stir until cooked. Remove cooked egg and set aside with rice.
Add the rest of oil to wok, turn up the heat and add the garlic, onion, chicken and shrimp. Stir the premixed sauces in until the meat is cooked. Reduce heat to medium and add the rice and egg. Continue to stir until the rice turns slightly brown. Reduce heat. Add pineapple and mix well with the rice.
Place fried rice on serving plate. Top the rice with roasted cashews and garnish with fresh sliced pineapple, cucumber and tomatoes.