• Prep ingredients. In a small bowl, combine oyster sauce, fish sauce, and sugar. Measure out and prep the rest of the ingredients and place in separate bowls.
• Add oil + red curry paste. Heat a wok over medium-high heat. When the wok is hot and slightly smoking, add 1 Tbsp oil around the outer edge. Swirl to coat the bottorm and add Red Curry Paste. Mix until fragrant, about 30 seconds.
• Add protein. Add ground pork or protein of choice. Break up the big pieces with a metal spatula. Cook until no longer pink and slightly brown on the edges, about 1 minute.
• Add onion, garlic, ginger. Add aromatics. Cook and stir until soft and translucent with brown edges, about 30 seconds.
• Add red bell pepper. Cook and stir until slightly wilted, about 30 seconds.
• Add cold rice, oyster sauce, fish sauce, and sugar. Cook and stir, breaking up the clumps of rice with the metal spatula. Toss and mix to combine, making sure to scrape the sides and bottom, about 2 minutes.
• Add pineapple and cashews. Mound the fried rice to the middle, leaving half the wok empty. Add the pineapple and cashews in an even layer. Do not disturb for 1 minutes, to develop a char. Scrape up the pineapple and cashews and mix well with the rest of the rice, tossing and stirring until well combined, about 1 minute more.
• Add chili pepper. If using, add chili pepper. Toss and stir until well combined, about 30 seconds.
• Add cilantro and green onion. Off the heat, add cilantro and green onion. Toss and mix until well combined.
• Taste and adjust seasoning. Add salt and pepper, if needed. If the dish tastes flat, add a sprinkle or two of fish sauce. if the dish is too salty, add a pinch of sugar.
• Serve immediately and enjoy!

To make Pineapple Boat:

• Cut one large pineapple in half, lengthwise. Make sure to keep the stem intact.
• Working with one half at a time, score the pineapple with a sharp paring knife. Make sure to leave a 1/2-inch edge and not to pierce or cut into the peel/skin. Outline the hard core in the middle and cut the flesh on the sides in same-sized cuts.
• Use a spoon to scoop out the pineapple chunks. Set aside in a bowl to eat later.
• Cut under the core and discard.
• Score the flesh under the core and scoop out the chunks.
• Use a spoon to evenly remove any remaining pineapple in the pineapple boat. Drain the juice.
• Pile the Thai Pineapple Fried Rice in the bowl and serve immediately. If not eating immediately, I recommend lining the bottom with parchment paper or extra cabbage leaves.