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In a small bowl, whisk together fish sauce and curry powder. Set aside.
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Add oil to large wok or frying pan over medium-high heat. Add onions, garlic, and chili flakes, stir-frying until fragrant (1 minute). Add vegetable broth, 1 Tbsp at a time to pan as it becomes dry.
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Add the carrot. Stir-fry 1 minute, adding more broth if needed.
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Push ingredients to the side and add egg, stirring to cook.
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Add rice, pineapple and pineapple pieces. Add fish sauce mixture and cook, stirring frequently, for 3-5 minutes. Remove from heat and top with green onion pieces.