Pineapple Fried Rice with Cashews (Egg-Free)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Pineapple Chunks
• 1/2 cup Carrot
• 1/2 cup Green Peas
• 1/4 cup Cashews
• 1/4 cup Onion
• 2 cloves Garlic
• 2 tablespoons Soy Sauce
• 1 teaspoon Sesame Oil
• 2 tablespoons Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, which is about 190°C. Add the 1/4 cup of onion, cut into small pieces, and the 2 cloves of garlic, minced, and cook for 2-3 minutes until they smell fragrant and the onion looks softened.
2. 2Add the 1/2 cup of carrot, cut into small dice, and the 1/2 cup of green peas to the skillet. Cook for another 3-5 minutes, stirring occasionally, until the vegetables are tender-crisp.
3. 3Add the 4 cups of cooked rice to the skillet. Use a spatula to break up any clumps of rice. Stir in the 1 cup of pineapple chunks, the 1/4 cup of cashews, the 2 tablespoons of soy sauce, and the 1 teaspoon of sesame oil.
4. 4Continue to cook for 5-7 minutes, stirring frequently, until the rice is heated all the way through and you see some slightly browned bits on the bottom of the skillet. The pineapple should be warm and the cashews toasted.
5. 5Serve the Pineapple Fried Rice with Cashews hot.

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