Thai pineapple egg fried rice

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Pineapple

  Raw, all varieties

  1 ½ cup, chunks or 248g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¾ cup, chopped or 75g

• Garlic

  Raw

  2 clove or 6g

• Cashew nuts

  Nuts, raw

  ½ cup or 69g

• Brown Rice

  Frozen - Trader Joe's

  2 cup or 272g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Limes

  Raw

  1 fruit or 67g

• Salt

  Table

  1 dash or 0.4g

• Cilantro

  Coriander - Freshdirect

  4 tablespoon or 4g

Directions

1. (source: https://cookieandkate.com/thai-pineapple-fried-rice-recipe/)
2. 1. Heat a large wok or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1/4 of the oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
3. 2. Add half of the oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onions and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs. Meanwhile, microwave rice per package instructions.
4. 3. Reduce the heat to medium and add the remaining oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
5. 4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the soy sauce, to taste. Squeeze the juice of half of the lime over the dish and stir to combine. Season to taste with salt and set aside.
6. Slice the remaining half lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.

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