Pineapple Fried Rice |
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| 3 | cups | White jasmine rice (1 day old) | ||
| 1/2 | bottle | JUST Egg + pinch of salt | ||
| 1/2 | Onion, diced | |||
| 4 | cloves | Garlic, minced | ||
| 1/2 | cup | raw cashews | ||
| 1/2 | cup | Frozen peas and carrots | ||
| 1.5 | cups | Canned (drained) or fresh pineapple, cut into 1/2 inch pieces | ||
| 3 | tbsp | soy sauce | ||
| 1 | tsp | sugar | ||
| 1 | tsp | salt | ||
Vegetable oil or coconut oil for cooking | ||||
scallions, chopped | ||||
lime juice |
In small container, combine soy sauce, sugar, and salt.
Heat large pan or wok onto medium heat, and add a light amount of oil. Once pan is heated, pour in JUST egg and pinch of salt. Cook it the same way you would an open-faced omelet. Remove from pan and set aside.
Add additional oil to the pan as needed. Turn on high heat, then add onions. They should sizzle immediately (you can test with 1 onion piece). Saute until onions look translucent (3-5 minutes).
Add cashews to pan and toss them until they start to soften and lightly brown (3-4 minutes).
Add garlic and saute until aromatic (~1 minute).
Add frozen vegetables to pan and cook until they've thawed and heated up (2-3 minutes).
Add pineapple chunks and toss in pan until they soften and slightly char (3-4 minutes). Canned pineapple may take less time.
Add JUST egg back to pan and break it up with your spatula so that they're in small pieces.
Add rice to pan and pour soy sauce mixture over rice. Combine all ingredients together fry on high heat until rice is golden brown.
Turn off heat, then add scallions and combine.
Top off with lime juice. Taste-test and add extra salt to taste.