Ingredients
| Eggs, beaten and lightly salted |
6
|
| Avocado oil |
3 tbsp
|
| Chopped pineapple (or premade pineapple salsa, drained) |
1 1/2 cups
|
| Frozen vegetables (try broccoli, carrots, or mixed vegetables!) |
1 cup
|
| Roasted cashews |
1/2 cups
|
| White rice, cooked and chilled |
2 cups
|
| Soy sauce |
To taste
|
| Garlic and onion powder |
To taste
|
| Fish sauce or tuna sauce (optional) |
1 tbsp
|
| Tom yum paste or sriracha sauce (optional) |
To taste
|
| Chopped green onion to garnish (optional) |
1
|
Directions
- HEAT a large pan over medium-high heat. Once hot, ADD oil and then the chopped pineapple (or drained premade pineapple salsa) and frozen vegetables. COOK until veggies are heated through and some of the water has evaporated.
- ADD cashews and SAUTÉ warm. Next, ADD white rice and STIR WELL to combine all the ingredients.
- SEASON to taste with garlic and onion powder and soy sauce for salt. For additional flavor, ADD fish sauce or tuna sauce for umami and tom yum paste or sriracha for spice. Continue to COOK and STIR until the rice is hot.
- PUSH rice mixture to one side of the pan and POUR beaten eggs onto the other (empty) side of the pan. SCRAMBLE until cooked through.
- COMBINE eggs into the rice mixture.
- TRANSFER to serving bowls and SERVE with sriracha and green onion, if desired.
Insider Tips
On a time crunch? You can swap chopped pineapple for drained premade pineapple salsa! For a blast of umami, Sunny recommends adding fish sauce or tuna sauce, and for more heat, add tom yum paste or sriracha to the fried rice.