2 onions
300 g (13 fl oz) canned pineapple pieces
3 tomatoes
300 g (10 oz) rice
2 tb oil
2 tb fish sauce
1 tb ketchup
1 ts sugar

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