- Coconut oil 2 tbsp. (or other neutral flavored oil)
- Onion 1 medium, chopped
- Red bell pepper 1, diced
- Pineapple 1 cup diced fresh
- Cloves Garlic 3, minced
- Cashews 1/4 cup , chopped
- cooked rice 3 cups (preferably a day old)
- Frozen peas 1/2 cups, thawed
- Juice of 1 lime
- Soy sauce 2 tbsp. low-sodium
- Sriracha 1 tsp.
- Eggs 2 large, beaten • 130 kcal
- green (spring) onions 2 , thinly sliced
If you have some leftover cooked rice from last night’s dinner, this quick and easy fried rice dish is a great way to use it up.
Bursting with flavor, this fried rice teams up fresh pineapple, egg, garlic, peppers, green peas and sriracha hot sauce to create a zingy and satisfying dish.
Heat the oil in a large skillet over medium heat. Add onion, peppers, and pineapple and cook until the vegetables are soft, and pineapple is caramelized, about 5 minutes.
Stir in garlic and cashews and cook until fragrant, around 1 minute more.
Add rice and peas, then lime juice, soy sauce, and sriracha.
Cook to coat and warm rice, about 3 minutes more.
Push rice to one half of the skillet and add the beaten eggs.
Stir the egg constantly until almost fully cooked, then fold into the rice mixture in the other half of the pan.
Garnish rice with green onions and serve hot.
Fried rice dishes are always best when made with rice that has been cooked the day before. If you want to make this dish but don’t have any cooked rice, it doesn’t take much time to cook a panful the evening before you want to make it.