Pineapple Thai Fried Rice

I made this for the first time tonight, and it turned out really well!  Yummm.  It's based on The Husband's favorite dish for our local Thai takeout place, and though my version isn't as good as theirs, it's pretty easy to make and it's really darn good.

Pineapple Thai Fried Rice
Nouns-
1 can pineapple chunks, drained
1/2 cup cashews
1/3 cup raisins (or currants or craisins)
4 cups cooked rice, a day old
sesame oil
vegetable oil
3 tablespoons soy sauce
1-2 tablespoons fish sauce
4-5 cloves of garlic, minced
1 bunch scallions, chopped and separated (one pile for the white part, one pile for the green part)
2 tsp curry powder
1/2 tsp 5 spice powder
1 red chili, diced
1-2 eggs, beaten
1-2 teaspoons sugar
1/2 cup peas
cilantro

Optional-
cooked medium shrimp, thawed (about 5 shrimp per person)

Verbs-
Add a little oil to the rice and break up the rice with your fingers in a large bowl.  Try to separate the grains.  Heat a few teaspoons of vegetable oil and one teaspoon of sesame oil in wok or large frying pan over medium to medium/high heat.  Add the white part of the scallions, garlic and chili.  Fry for a minute or so.  Add the shrimp if you are using them.  Stir fry for another minute or two.  With a spatula, move the shrimp, scallions, chili and garlic to the outer edges of the pan, leaving an open space in the middle.  Add the egg and stir as though scrambling.  Mix the soy sauce, fish sauce, curry powder, five spice powder and sugar together.  Once egg is cooked through, stir all the ingredients back together in the pan, then add the soy sauce mixture.  Add the rice, stirring very gently... try lifting the rice from the bottom of the pan with the spatula and turning it over.  Now, add the pineapple, peas, raisins, cashews and the green part of the scallions.  Stir gently to combine.  Rice should make some "cracking " sounds as it fries.  Once the last ingredients are heated through, garnish with cilantro and lime, and serve.

YUMM!