Quick and easy to prepare, delicious and perfect for a light lunch. I love the addition of pineapple, it really give a little bit sweet and tangy.

4 cups cooked Jasmine rice (make sure that the rice is cold), see note.

2 large shallots, sliced

4 cloves garlic, minched

½ to 1 tsp chili powder

1 tsp turmeric powder

1 tsp ginger powder (ground ginger)

2 stalks lemongrass, white part only-lightly bruised

1 cup fresh pineapple chunks

1 tbs fish sauce

¼ tsp freshly ground white pepper

pinch of salt, if necessary

vegetable oil

• Fry shallot in vegetable oil until caramelized a little, add garlic, chili powder, turmeric, ginger, lemongrass, and the fresh pineapple chunks, saute for one minute. Add the cold rice, fish sauce, and ground white pepper, stir continuously for 5 to 10 minutes until the rice is really really hot hot. Taste and adjust seasoning if necessary. Serve immediately.

Note:
if you have leftover rice, store the rice in a ziplock bag and refrigerate. When you are ready to make fried rice, take it out from refrigerator, then crumble the rice (without opening the bag) until the kernel is separate. It is much easier this way, then try to break them in a wok with the spoon.