Step 1

Cook it as you would normal jasmine rice, in the rice cooker or stovetop. There's no need to mess with cooling it down because the coconut rice will spread  so easily in the wok, so just fluff it and leave it at that. In fact, refrigerating coconut rice will make the rice stick together more as the coconut fat congeals.

Step 2

If making a pineapple bowl for serving, check out the video for a tutorial on how to make a pineapple bowl AND cut perfect pineapple pieces for the fried rice all in one go.

Step 3

Combine curry powder, white pepper, sugar and salt and stir to break up the curry powder. This will make it much easier to distribute the curry powder into the rice evenly.

Step 4

Combine the soy sauce, fish sauce and shrimp paste in oil (if using) in a small bowl.

Step 5

In a wok or a large frying pan, heat 2 Tbsp of neutral oil until hot over high heat. Sear the shrimp without stirring until they're at least halfway done and slightly browned on the underside; flip and cook the other side just until done. Turn off the heat and remove the shrimp from the pan, leaving all the oil behind.

Step 6

Add more oil to the wok if needed, then add the eggs and scramble slightly. When the egg is half way cooked, add the rice and onions and toss to mix.

Step 7

Add the dry seasoning and the fish sauce + soy sauce and toss until the rice grains are evenly coated in the seasoning.

Step 8

Toss in the pineapple and raisins (if using) then allow the rice to sit undisturbed for 10-15 seconds to allow the rice to toast and brown slightly. Toss everything and repeat the toasting process a few more times.

Step 9

Turn off the heat and stir in the cashews, tomatoes and green onions. Serve on a plate or in a pineapple bowl for a "touristy" version, and add a garnish of cucumber slices and/or shredded coconut, if desired. Enjoy!