Rice: If you don’t have precooked rice, rinse and cook 1 cup rice according to the package directions. I like to use a little less water (about 1 cup rice: 1 ¼ cup water) with a pinch of salt. Boil, stir in rice, and cook, covered, for 10-15 minutes. Spread on a baking sheet to cool completely – a fan is really helpful! – then place in the fridge until ready to use.

Sauce: whisk together the sauce ingredients and set aside.

Heat a large skillet or wok over medium-high heat; add oil. Add shallot with a pinch of salt, and cook for 2-3 minutes until tender. Then stir in garlic and ginger and cook for another minute.

Stir in the rice until completely coated. Cook for 4-5 minutes, stirring occasionally as the rice ‘stir fries’. Keep the heat up!

Pour in the sauce and stir until the rice is completely coated, then stir in the pineapple. Cook for 2 minutes, then stir in the remaining ingredients to finish. Complete with a squeeze of fresh lime juice to enhance the flavors. Enjoy!