Fried rice with pineapple and baby corn

Ingredients:

• 2 large eggs
• 1 tbsp. vegetable oil
• 1 tbsp. curry powder
• 1 small onion, diced
• 2 tsp finely grated peeled ginger
• 1 cup chopped pineapple
• Half a 450g can of small corn on the cob, rinsed and cut into 2.5cm pieces.
• 4 cups cold cooked white rice
• 2 tsp dark sesame oil (optional)

Preparation:

1. In a bowl, beat the eggs with a pinch of salt. Heat 0.5 tablespoons of vegetable oil in a large nonstick frying pan over high heat. Add the eggs and cook, stirring with a silicone spatula, until completely set, about 20 seconds; transfer to a plate.
2. 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. Add the onion and ginger and cook, stirring, until the onion softens slightly, about 2 minutes; season with salt. Add the pineapple and corn and continue cooking until softened, another 2 to 3 minutes.
3. Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon of water and continue cooking, stirring, until the rice is heated through, about 3 minutes. Add the eggs, drizzle with sesame oil, and season with salt.