Pineapple Fried Rice

Instructions

1. 1. Start by preparing all your ingredients. Dice the pineapple and set aside. Slice the green onions, mince the garlic, and dice the carrots. Have all other ingredients ready to go. Tip: Use day-old chilled rice for the best texture.
2. 2. Heat a large non-stick skillet or wok over medium-high heat. Once hot, add 1 tablespoon of vegetable oil. Carefully pour in the beaten eggs and scramble them gently until just set. Transfer the eggs to a plate and set aside.
3. 3. In the same skillet, add another tablespoon of vegetable oil. Add the garlic and stir-fry for about 30 seconds, or until fragrant. Quickly add the diced carrots and stir-fry for about 2 minutes until they start to soften.
4. 4. Add the chilled rice to the skillet, breaking up any clumps with a spatula. Stir-fry the rice for about 4 minutes, ensuring each grain gets heated through. Tip: Use the back of a spoon to press down on clumps to gently break them apart.
5. 5. Add the diced pineapple, frozen peas, green onions, and scrambled eggs back to the skillet. Stir everything together, mixing well.
6. 6. Season the rice with soy sauce, fish sauce, sesame oil, and a pinch of salt and pepper. Toss everything thoroughly to ensure the sauce is evenly distributed.
7. 7. Continue to stir-fry for an additional 3 to 4 minutes until the ingredients are heated through and the flavors meld together. If using, add the roasted cashews and give everything a final toss.
8. 8. Serve hot, garnished with lime wedges on the side if desired. Tip: Squeeze fresh lime juice over the top just before eating for an extra zing!