Pineapple Fried Rice with Mild Soy Sauce

Ingredients

• 4 cups cooked jasmine rice, chilled
• 1 cups fresh pineapple, cut into small chunks
• 2 tablespoons vegetable oil
• 2 eggs, lightly beaten
• 1/2 cups yellow onion, diced
• 1/2 cups carrot, diced small
• 1/2 cups frozen peas, thawed
• 2 cloves garlic, minced
• 3 tablespoons mild soy sauce
• 1 teaspoons sugar
• 1/4 cups roasted cashews
• 2 scallions, thinly sliced
• 1/4 teaspoons white pepper
• 0 salt, to taste

Method

1. 1

   Break up the chilled rice with your fingers to separate the grains, breaking apart any large clumps.

2. 2

   Heat 1 tablespoon of oil in a 9-inch skillet or wok over medium-high heat. Pour in the eggs and scramble until just set, about 1 minute, then transfer to a plate and break into small pieces.

   1:00 · Scramble eggs
3. 3

   Add the remaining 1 tablespoon of oil to the skillet. Add the onion and carrot and cook, stirring often, until softened, about 3 minutes.

   3:00 · Cook onion and carrot
4. 4

   Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Add the chilled rice to the skillet, breaking up any remaining clumps, and stir-fry until the grains are heated through and begin to separate, about 4 minutes.

   4:00 · Stir-fry rice
6. 6

   Push the rice to one side and pour the soy sauce and sugar over the rice. Stir to coat the grains evenly.

7. 7

   Add the pineapple chunks, peas, scrambled egg, and white pepper. Stir-fry until everything is heated through, about 2 minutes.

   2:00 · Combine and heat through
8. 8

   Season with salt to taste, then remove from heat and stir in the cashews and scallions.

9. 9

   Transfer to serving plates or a hollowed pineapple shell and serve warm.