Pineapple-Corn Fried Rice

Ingredients

• 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)

Instructions

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