Pineapple Cashewnut Thai fried rice

Fried rice with pineapple (Khao Pad supparot)
1 large fresh pineapple, sliced lengthwise in half, the flesh removed, cut in cubes and set aside
1 slice wholewheat breat, diced deepfried with 1/4 cup cashew nuts until golden
oil
1 garlic clove finely chopped
2/3 cup soaked dried black fungus mushrooms
1 small onion diced
2 cups cooked rice
3tbsp light soy sauce
sugar
1/2 tsp ground white pepper

to garnish
1 spring onion, finely chopped into rings
coriander leaves

In a wok, heat the oil until a light haze appears. Add the garlic and fry until golden brown.Stirring all the time add the mushrooms, onion, pineapple, rice, soy sauce sugar and pepper and mix thoroughly. Add the fried bread and cashew nuts, stir once and turn into the pineapple boats. Garnish with a sprinkling of spring onion and coriander leaves.

Cooks notes: Very delicious without the sugar added. Sprinkle with extra fresh pineapple chunks on top, as the pineapple mixed into the dish gets brown from the soy. Use whole cashews for better presentation. Broken cashew is okay for day to day i guess.