-
2 tbsp coconut oil, divided
-
2 eggs, beaten
-
1-1/2 cups fresh or canned pineapple (tidbits or chunks)
-
1 red bell pepper, diced
-
3/4 cup chopped green onions
-
2 cloves garlic, minced
-
1/2 cup unsalted cashews
-
2 cups cooked brown rice
-
1 tbsp soy sauce
-
1 tsp chili sauce
-
1 small lime, halved
-
Fresh cilantro leaves (optional)
Heat a large nonstick skillet 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 frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer eggs to a medium bowl.
Add 1 tablespoon 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 until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. 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 bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the soy sauce and chili sauce. Squeeze the juice of one lime half over the dish and stir to combine. Set aside.
Slice the remaining lime half into 4 wedges. Transfer the rice mixture to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.
2-4 servings
—-
Adapted from Cookie + Kate (https://cookieandkate.com/)