Thai Pineapple Fried Rice

Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro makes a healthy and quick vegetarian dinner. Have ingredients prepped and near the stove before you start cooking. Chilled leftover rice works best in stir fries as it doesn’t form clumps, so if time permits, cook rice in advance. Makes 2 large, restaurant-sized portions or 4 more modest portions.

Ingredients

2 tbsp. coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ c. chopped fresh pineapple
1 large red bell pepper, diced
¾ c. chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced reduced-sodium tamari or soy

Ingredients

2 tbsp. coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ c. chopped fresh pineapple
1 large red bell pepper, diced
¾ c. chopped green onions (about ½ bunch)
2 cloves garlic, pressed or minced reduced-sodium tamari or soy

Cooking Instructions

Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat with an empty serving bowl nearby. When pan is hot enough to sizzle a drop of water add 1 teaspoon oil. Lightly scramble eggs and save in an empty bowl. Wipe out the pan.

Drop 1 tablespoon of oil in pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges (3 to 5 minutes). Add the green onion and garlic stirring constantly for about 30 seconds. Combine with the eggs in the bowl.

Reduce heat to medium and add the remaining 2 teaspoons of oil. Add cashews and cook until fragrant, stirring constantly (approx. 30 seconds). Add rice and stir to combine. Cook until the rice is hot, stirring occasionally (about 3 minutes).

Combine all contents into the pan and stir, breaking up the scrambled eggs. Cook until warmed through. Remove pan from heat and add the tamari, chili garlic sauce, and salt to taste. Squeeze ½ lime over the dish and stir.

Slice remaining ½ lime into 4 wedges. Transfer the stir-fry to serving bowls and garnish each with a lime wedge and light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls. Store in freezer.