To give this rice more an island vibe, we fried the rice and veggies in coconut oil. If you don’t have any on hand, use a neutral oil (like canola) instead. And if you’re feeling fancy, consider serving the rice in pineapple bowls…preferably under garlicky ginger shrimp.
Juice of 1 lime
2 tbsp. low-sodium soy sauce
1 tsp. Sriracha
- In a large skillet over medium heat, heat oil. Add onion, peppers, and pineapple and cook until vegetables are soft and pineapple is caramelized, about 5 minutes. Stir in garlic and cashews and cook until fragrant, 1 minute more.
- Stir in rice and peas, then add lime juice, soy sauce, and Sriracha. Cook to coat and warm rice, about 3 minutes more.
- Push rice to one side of the skillet and add eggs. Stir constantly until almost fully cooked, then fold into rice mixture.
- Garnish rice with green onions and serve.