Thai Pineapple Fried Rice

  • 2 tablespoons coconut oil or quality vegetable oil, divided
  • 2 eggs, beaten with a dash of salt
  • 1/2 cup (or more) cooked Edamame (optional)
  • 1 cup (8 ounces) extra firm tofu (optional)
  • 1½ cups chopped fresh pineapple
  • 1 large red bell pepper, diced (about ¾ cup diced)
  • ½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
  • 2 cloves garlic, minced (I used frozen)
  • ½ cup chopped raw, unsalted cashews
  • 2 cups cooked & chilled brown rice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 to 2 teaspoons sriracha
  • 1 small lime, halved
  • Season with salt, to taste
  • Handful fresh cilantro leaves, chopped, for garnishing
  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. 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 occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
  2. Add one tablespoon of 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, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes. (Optional – add Edamame. Tofu instructions: Preheat oven to 400 degrees and line a baking sheet with parchment paper (or lightly grease with non-stick spray). In the meantime, wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
    Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. Heat a large metal or cast iron skillet over medium heat. Once hot, scoop the tofu into the pan,. cook with a little coconut oil for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and add to bowl)
  4. Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon 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. Transfer to individual serving bowls and garnish with a sprinkling of torn cilantro leaves, with sriracha on the side.