Pineapple Fried Rice

Sweet, salty, and spicy, this pineapple fried rice is packed with flavor and cooks up quick over a campfire or portable stove.

Serves 2 as an entree, or 4 as a side dish.

Ingredients:

2 tablespoons coconut oil, divided

4 eggs

2 cloves minced garlic

2 tablespoons minced ginger

½ teaspoon salt

1 bunch chopped green onions, white and green parts divided

1 ½ cups chopped veggies (like red bell pepper, broccoli, mushrooms, zucchini, etc.)

1 ½ cups chopped pineapple

½ cup cashews

3 cups cooked, day-old rice

2 tablespoons soy sauce

2 teaspoons sriracha 

Chopped cilantro, to serve (optional but we do love a fresh herb!)

Garnish with chopped cilantro and an extra drizzle of sriracha to serve. Then, go ahead and give yourself a well deserved *chef’s kiss* for a job well done.

Instructions:
Heat 1 tablespoon coconut oil in a wok or a large skillet over medium heat. Whisk eggs together, then pour into the hot skillet and cook for about a minute, stirring frequently until softly scrambled. Transfer the eggs to a plate and set aside. 

Add remaining coconut oil to the skillet. Add garlic, ginger, salt, whites of the green onions, and chopped veggies. Cook, stirring occasionally, until the green onions and veggies soften, about 4 minutes.

Add pineapple and cook until caramelized on the edges, about 5 minutes. Don’t be afraid to really let it take on some color; that’s where all the flavor is! Add the cashews and cook until fragrant and toasty, about another minute or so. Add rice, along with soy sauce, sriracha, and reserved eggs. Toss it all together and saute for about 3-5 minutes, or until heated through.

Add more soy sauce to taste, if desired. Garnish with chopped cilantro and an extra drizzle of sriracha to serve.