Thai Pineapple Fried Rice Recipe

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.

Pour in the eggs and cook for about 30 seconds to 1 minute, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl.

Wipe out the pan with a paper towel, if necessary. Add 1 tablespoon oil to the pan and add the pineapple and red pepper.

Cook for about 3 to 5 minutes stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges.

Then add the green onion and garlic. Cook for about 30 seconds until fragrant while stirring constantly. Transfer the contents of the pan to the bowl of eggs.

Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook for about 30 seconds until fragrant, stirring constantly.

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

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

Slice the remaining ½ 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.

Serve with bottles of tamari and chili garlic sauce or Sriracha on the side, if desired.