🍍 Pineapple Cashew Fried Rice

Ingredients

• Fried rice

• 2 tbsp Vegetable oil (soybean), divided
• 2 Eggs, large, beaten
• ½ Yellow onion, diced
• 2 clove Garlic, minced
• 1 cup Frozen peas and carrots
• 1⅓ cup Long-grain white rice, cooked a day ahead and chilled (makes about 4 cups)
• 1½ cup Pineapple, cut in small pieces
• 3 tbsp Soy sauce
• 1 tsp Toasted sesame oil
• ½ cup Cashews, roasted, roughly chopped
• 3 Green onions, sliced

Nutrition

Steps

You’ll need: large skillet or wok, spatula.

1. Heat 1 teaspoon oil in a large skillet over medium heat. Scramble the eggs until no liquid egg remains (egg dishes are done at 160°F). Move to a plate.
2. Add the rest of the oil and raise the heat to medium-high. Cook the onion 3 minutes, then the garlic 30 seconds.
3. Add the peas and carrots and cook 2 minutes. Add the rice, breaking up clumps, and cook, stirring now and then, until hot, about 5 minutes.
4. Push the rice aside, add the pineapple and let it brown 2 minutes. Stir in the soy sauce, sesame oil, eggs, cashews and green onions.

🌡 Safe temperaturesEgg dishes 160°F; Leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.