Pineapple-Corn Fried Rice

• 2 large eggs
• Kosher salt
• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1 small onion, diced
• 2 teaspoons finely grated peeled ginger
• 1 cup chopped pineapple
• 1/2 15 -ounce can baby corn, drained and rinsed, cut into 1-inch pieces
• 4 cups cold cooked white rice
• 2 teaspoons toasted sesame oil (optional)

1. Whisk the eggs and a pinch of salt in a bowl.
2. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat.
3. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
4. Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds.
5. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt.
6. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
7. Stir in the rice, breaking up any clumps with a wooden spoon.
8. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes.
9. Stir in the eggs; drizzle with the sesame oil and season with salt.
10. Photograph by Johnny Miller

eggs, kosher salt, vegetable oil, curry powder, onion, ginger, pineapple, baby corn, cold cooked white rice, sesame oil

Taken from www.foodnetwork.com/recipes/pineapple-corn-fried-rice.html (may not work)