Summer Thai Pineapple Fried Rice

Summer has heated up, and so has our palettes! Get ready for some spicy sweetness with this knockout Thai-inspired recipe!

Ingredients

• 2 tablespoons coconut oil (divided)
• 2 eggs (vegan substitute: 1/2 cup scrambled tofu)
• 1½ cups chopped fresh pineapple
• 1 large red bell pepper, diced
• ½ bunch green onions
• 2 cloves garlic, pressed or minced
• ½ cup chopped raw, unsalted cashews
• 2 cups cooked brown rice
• 1 tablespoon reduced-sodium tamari/soy sauce
• 1 to 2 teaspoons sriracha
• 1/2 lime
• Season with salt, to taste
• Handful fresh cilantro leaves, chopped, for garnishing

Instructions

1. Place a large skillet or non-stick frying pan over medium-high heat and add 1 teaspoon oil once it’s heated up. Pour in the eggs or tofu and cook, stirring occasionally, until the eggs (tofu) are scrambled. Then transfer to the empty bowl.
2. Add one more tablespoon of oil to the newly emptied pan and add in the pineapple and red pepper. Cook and stir occasionally until the liquid has evaporated and the pineapple appears to have caramelized edges, about 5 minutes.
3. Add in the green onion and garlic. Cook, while stirring constantly, about 30 seconds. Transfer all of these contents into the egg (tofu) bowl.
4. Add in the remaining two teaspoons of oil to the pan. Pour in your cashews and cook for about 30 seconds. Then add the pre-cooked rice to the pan and stir to combine.
5. After 3 minutes, the rice should be heated. Pour all of the other ingredients that are sitting in the bowl beside you back into the pan and mix well.
6. Add 1 tablespoon tamari (or soy sauce) and sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt.
7. Transfer to individual serving bowls and garnish with a sprinkling of torn cilantro leaves. If you want to get fancy, serve in a pineapple after scooping out the juicy insides. Enjoy!