Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion diced
- 1 small red bell pepper diced
- 1 cup fresh pineapple chunks
- 1 egg beaten
- 2 cups cooked jasmine rice chilled
- 1 1/2 tablespoons soy sauce
- 3/4 teaspoon sesame oil
- 1/4 cup sliced green onions
- 1/4 cup roasted unsalted cashews
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced onion and red bell pepper, sautéing until softened, about 3 minutes.
- Add the pineapple; cook until the pineapple is slightly caramelized, about 2 minutes.
- Push the veggies to the side for a moment. Add the beaten egg and scramble it in the center, then mix the veggies back in once the egg is cooked.
- Stir in the chilled rice, breaking up any clumps. Add soy sauce and sesame oil, mixing well. Cook for another 2-3 minutes until everything is heated through.
- Remove from heat, stir in green onions and cashews, and serve immediately.
