Ingredients:
2 onions;
3 tomatoes;
300 g (13 fl oz) canned pineapple pieces;
300 g (10 oz) rice;
2 tbsp oil;
2 tbsp fish sauce;
1 tbsp ketchup;
1 tsp sugar.

Method: In a pot bring water to boil and add rice. Cook for ten minutes and pour off water. Let rice cool down. Dice onions and tomatoes, drain pineapple pieces. Heat oil in a wok or a pan and add onions. Stir-fry onions until golden. Add tomatoes and pineapple. Continue to stir-fry. Stir in rice and heat. Season with fish sauce, ketchup and sugar.