Thai Pineapple Egg Fried Rice

This is a really good egg fried rice dish. My husband is a big fan of fried rice. This is a vegetarian version that is very filling. Sometimes we like to add grilled chicken or have it as a side with the Marinated Pork Tenderloin. This recipe can also be found at gardengirlrecipes.com.

Ingredients:

2 tablespoons coconut oil or quality vegetable oil

2 eggs, beaten with a dash of salt

1½ cups chopped fresh pineapple

1 large red bell pepper, diced (about ¾ cup diced)

½ bunch green onions, green and white parts, thinly sliced (about ½ cup)

2 cloves garlic, pressed or minced

½ cup chopped raw, unsalted cashews

2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice

1 tablespoon reduced-sodium tamari or soy sauce

1 to 2 teaspoons sriracha

1 small lime, halved

Season with salt, to taste

Handful fresh cilantro leaves, chopped, for garnishing

Heat a large non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set.

Transfer the eggs to an empty bowl and set aside.

Wipe out the pan if necessary with a paper towel. Add one tablespoon of 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 onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer.

Transfer the contents of the pan to your bowl of eggs.

Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds.

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

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat.

Add 1 tablespoon tamari (or soy sauce) and sriracha, to taste.

Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt.

Add the cilantro leaves, stir, and the serve.