In honor of the Thai New Year (“Songkran”), Chef Daniel Green prepares a dish with the flavors of Thailand.

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Ingredients:

2 cups cooked jasmine rice (preferably day-old, chilled)
1 cup pineapple chunks 
1/2 cup cooked shrimp
2 eggs, beaten
2 tablespoons vegetable oil
2 cloves crushed garlic
1 small onion, diced
1/2 cup peas and carrots cooked 
3 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon oyster sauce
1/4 cup cashews or peanuts, chopped (optional)
Fresh cilantro for garnish

Instructions:

1. Heat oil in a large skillet or wok over medium-high heat. Add beaten eggs and scramble until cooked through. Remove 

2. add a little oil , Stir-fry garlic and onion until fragrant, about 1-2 minutes.

3. Add cooked shrimp, cook until heated through. Add the rice and mix well 

4. Stir in peas and carrots, followed by pineapple chunks. Cook for another minute , add the egg back in and mix 

5 Add soy sauce, fish sauce (if using), and oyster sauce and sprinkle chopped cashews , Garnish with fresh cilantro before serving.

Serve in 1/2 a pineapple