Thai-Style Pineapple Pork Fried Rice

In a small mixing bowl, combine the pork tenderloin strips, light soy sauce, cornstarch, and white pepper. Toss to coat evenly and let marinate at room temperature while preparing other ingredients.

In another small bowl, whisk together the fish sauce, oyster sauce, granulated sugar, and yellow curry powder until the sugar is mostly dissolved.

Heat a carbon steel wok over high heat until smoking. Add 15ml of neutral oil. Pour in the lightly beaten eggs and scramble quickly until just set. Remove the eggs to a clean plate and wipe the wok clean if necessary.

Return the wok to high heat and add another 15ml of neutral oil. Add the marinated pork spreading it in a single layer. Let sear undisturbed for 1 minute to develop color, then stir-fry until cooked through, reaching an internal temperature of 71°C or 160°F. Remove the pork and set it aside with the eggs.

Lower the heat to medium-high. Add the remaining 15ml of neutral oil to the wok. Toss in the minced garlic, chopped shallot, and the white parts of the green onions. Stir-fry constantly until highly fragrant and slightly translucent.

Increase heat to high. Break up the chilled jasmine rice with your hands as you add it to the wok. Use a wok spatula to press the rice against the hot metal, tossing frequently to ensure the grains separate and toast slightly.

Pour the prepared sauce mixture over the rice. Stir-fry vigorously, ensuring every grain of rice is coated and takes on a uniform golden color from the curry powder.

Add the diced fresh pineapple, cooked pork, scrambled eggs, and the green parts of the green onions to the wok. Toss everything together until heated through and the pineapple edges just begin to soften.

Remove from heat immediately to prevent the pineapple from releasing too much juice. Transfer to a serving platter and serve piping hot.