2 tablespoons light tasting olive oil
2 eggs, beaten with a dash of salt
1 chopped fresh pineapple
1 large red bell pepper, diced
¾ cup chopped green onions (about ½ bunch)
2 cloves garlic minced
½ cup chopped raw, cashews
2 cups cooked and chilled Golden Rice
1 tablespoon liquid aminos
2 teaspoons chili garlic sauce
1 small lime, halved
Salt, to taste
Handful of fresh cilantro leaves (optional for garnishing)
Heat a large non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the
liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the liquid aminos and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine.
Season to taste with salt