Pineapple fried rice

Ingredients

3 cups jasmine rice (1 day old)


2 vegan egg patties
 (optional)

1/2 onion, diced


4 cloves garlic, minced


1/2 cup raw cashews 


1 cup frozen peas

diced carrots


1.5 cups canned 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


Toppings & finishes

• scallions, chopped


• lime juice


Instructions

• In small container, combine soy sauce, sugar, and salt.


• Heat large pan or wok onto medium -high heat, and add spray oil to the pan as needed. Once pan is hot add onions and carrots. 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 peas 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 egg patties 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.