1/2 cup cooked shelled shrimp or prawns (4 ounces)
3-4 cups cooked cold rice
1/4 cup roasted cashews (2 ounces)
2 scallions chopped
2 tbsp fish sauce (from Asian Market)
1 tbsp soy sauce
10-12 mint leaves shredded - for garnish
2 red chiles, sliced into rounds - for garnish
1 green chile, sliced into rounds - for garnish
Cut the pineapple in half lenghways and remove the flesh from both halves by cutting round the inside the skin. Reserve the shells. You will need about 1/2 cup (4 oz) of fruit (keep the rest for dessert).
Heat the oil in a wok or large frying pan. Add the onion and chiles and stir-fry for about 3-5 minutes until softened. Add the pork and cook until it is browned on all sides.