Tips and Tricks:
Rice selection and temperature: To make the best fried rice, use long grain rice like Basmati. Cook the rice only 80-90% and cool it completely. If possible, prepare the rice a day in advance and keep it in the refrigerator. Only cold and stale rice becomes fluffy and does not stick to the pan.
Cook on high flame: Fried rice is always cooked on high flame. It is called 'wok hei', which gives a smoky flavour. Therefore, keep all the ingredients ready in advance and cook while stirring quickly as soon as the pan is heated.
Do not overcook vegetables: To maintain the crispness of the vegetables, sauté them on high flame for only 2-3 minutes. If the vegetables get cooked, the texture of the fried rice will get spoiled.
Correct use of pineapple: Use fresh pineapple, not canned. Fresh pineapple has a distinct sweet and sour taste. Do not overcook the pineapple pieces, otherwise they will become too soft.
For real taste: If you don't have curry powder, you can use a little turmeric and garam masala, but for authentic Thai flavor, curry powder is best.