Dice your chicken breast and finely chop the garlic and ginger. Stir fry in a little oil (not the sesame oil) and add the lemon grass stalk. Season with a dash of soya sauce.
Grab your fried rice tool and add the cooked rice to the wok. Break up with the tool, add a dash of chilli sauce.
Make a "well" in the middle of the rice so you can see the bottom of the wok. Bring the heat right down and crack an egg into the well. Whisk roughly with a pair of chopsticks. Allow the egg to set halfway, then fold the rice into the egg and give everything a good mix.
Add the pineapple roughly chopped. Sprinkle over the crushed cashew nuts and chopped spring onions. Season with salt and pepper and a little sesame oil. Mix thoroughly.
Turn off the heat, remove the lemon grass stalk, add chopped coriander, mix and serve.