Pineapple Fried Rice

Name: How to cook Pineapple Fried Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Cameron Smith

Pineapple Fried Rice

A fresh clash of bold flavors best prepared in a large skillet or wok.

Ingredient

Food ration :

5 servings

Cooking time :

45 min

3 tbs

raw cashews (broken up if desired)

2 c

cooked brown rice (works best with already cooked and chilled rice)

1 TBS

Cooking instructions

* Step 1

Cook 2 cups of rice according to specifications on its packaging. Set aside. (For best results, cook rice ahead of time then refrigerate)

* Step 2

Heat a large wok, cast iron skillet 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 teaspoon oil.

* Step 3

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.

* Step 4

Add 1 tablespoon 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.

* Step 5

Add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.

* Step 6

Reduce the heat to medium and add the remaining teaspoon of oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.

* Step 7

Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.

* Step 8

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 tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.

* Step 9

Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon.

* Step 10

Cook until the contents are warmed through, then remove the pan from heat.

* Step 11

Add the soy sauce and squeeze the juice of ½ lime over the dish. Stir to combine. Season to taste with salt and set aside.

* Step 12

Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge. Serve with drizzled sriracha over the dish.