Pineapple Fried Rice
Adapted from Cookie + Kate.
- 2 tbsp coconut oil, to be divided
- 2 eggs, beaten with a dash of salt
- 1½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup raw, unsalted cashews, chopped
- 4 oz diced ham
- 2 cups cooked and chilled rice
- 1 tbsp soy sauce
- 1 tsp red pepper flakes
- ½ small lime
- salt to taste
Heat a large wok or cast iron skillet over medium-high heat and place an empty serving bowl nearby. When pan is hot, add 1 tsp oil. Pour in the eggs and stir frequently until lightly set, about 1 minute. Transfer the eggs to the empty bowl.
Add 1 tbsp oil to the pan, and add the pineapple and red pepper. Cook, stirring occasionally, until the liquid has evaporated and there is a little caramelization, about 5 minutes. Stir in the green onions and garlic. Cook until fragrant, about 30 seconds. Transfer the contents of the pan to the serving bowl with the eggs.
Reduce the heat to medium-low and add the remaining 2 tsp oil to the pan. Pour in the cashews and ham. Cook until fragrant, stirring constantly, about 1 minute. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the serving bowl back into the pan and stir to combine, breaking up the eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Stir in seasonings to taste: the soy sauce, red pepper flakes, salt, and lime juice.