Put the rice in a strainer and rinse it under cool water while gently swirling for about 30 seconds.
Cook the rice according to the package directions.
Either place the rice in a container in the fridge for 12 hours or spread the rice out on a tray and let the surface moisture evaporate for 5 minutes. You can also gently fan it to help the evaporation if you want. (I discuss the reasoning behind this in the post above).
In a wok or large cast iron pan, heat 2 tablespoons of oil over high heat. Add the white and light green parts of the green onion and the carrot. Stir fry until the carrot is tender - 3 to 4 minutes.
Push the carrot to the edges of the pan and add the curry paste to the middle of the pan. If the pan seems dry, add another tablespoon of oil over the curry paste. Fry the curry paste, stirring frequently, for about 2 minutes or until it’s fragrant and darkens slightly in colour.
Stir the carrots into the curry paste and add the ginger and garlic to the pan. Fry, stirring, for about 30 seconds or until the ginger and garlic is soft and fragrant.
Add the rice, pineapple and peas and fry, stirring occasionally, for about 5 minutes or until the rice is chewy on the outside, soft on the inside and heated through.
Garnish with the dark green tops of the green onions.
