Preparation:

1. Dice the sardines. Peel and chop the onion.
2. Cut the red bell pepper in half and remove the seeds. Then cut them into bite-sized chunks.

Cooking

1. Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.
2. When the oil is hot, sauté the onions, pineapple, the soured ginger and the red peppers. Stir-fry for 1 minute.

Mixing

1. Add in the sardines and the rice. Sauté well and let it cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Pour the turmeric powder and the seasonings and stir. Taste and adjust the seasoning according to your taste.

Presentation

1. Serve the dish hot. Serve it in a medium-sized serving dish, mounding it high, as people do in Thailand.