Ingredients
Scale
- 2 tablespoons Vegetable Oil
- 4 cups Cooked Jasmine Rice
- 2 cups Fresh Pineapple Chunks
- 2 large Eggs
- 4 stalks Green Onions
- 2 cloves Garlic
- 1 cup Carrots
- 1 cup Red Bell Pepper
- 1 cup Frozen Peas
- 3 tablespoons Soy Sauce
- 1 cup Roasted Cashews
- 1/4 cup Fresh Cilantro
- 2 wedges Lime
Instructions
- Gather and chop all the ingredients.
- Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering.
- Sauté minced garlic and green onions for 30 seconds until fragrant.
- Add diced carrots, red bell pepper, and frozen peas; cook until tender (3-5 minutes).
- Push veggies to one side, crack in eggs, scramble until cooked, then mix into vegetables.
- Stir in cooked jasmine rice and pineapple chunks; combine thoroughly.
- Season with soy sauce; cook for another 2-3 minutes.
- Serve topped with roasted cashews, cilantro, and a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 11g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg