Curry Pineapple Fried Rice

*This is a great way to use leftover rice and it is budget friendly!!! serves 4

2 C cooked and chilled rice
2-3 Chicken breasts or 2 cups shrimp
1 small can pineapple chunks
2-3 T sesame oil
3 eggs
2-3 tsp yellow curry
3 tsp soy sauce
6-8 button mushrooms
3 green onions
1 large carrot
2 T canola oil



Directions:
1. Slice mushrooms, onions and shred carrot. Cut chicken into bite sized pieces.
2. Heat pan or wok to medium high heat. Add Canola oil and lightly brown chicken.
3. In seperate bowl wisk eggs, soysauce and curry powder together.
4. Add mushrooms, onions and carrots to pan with chicken. Stir for a couple minutes.(This is where you would add shrimp)
5. Add sesame oil and then pour in eggs.
6. Stir eggs constantly, it will not take long for them to scramble...
7. When eggs are a runny scramble, add chilled rice and keep stirring. (It is best to add the rice with your hands and to break up the rice with your fingers as you add it.)
8. Add pineapple chunks and fry until rice is slightly browned. (you can also add some of the pineapple juice or just drink it!)
9. Serve warm and add more soy sauce if needed. Leftovers reheat well.
(courtesy Lindsey Lett)