YIELD: 2 to 4 servings
TOTAL TIME: 25 min
Heat a large non-stick pan with tall sides or a wok on medium-high heat and add oil. Add eggs and stir to cook, stirring frequently, until the eggs are lightly scrambled. Set aside.
Wipe out pan and add oil. When pan is hot again, add white ends of green onions. When onions begin to get translucent add pineapples. Right at the end, when pineapples start to turn golden add cashews. Set aside.
Wipe out pan and add oil. When pan is hot again, add rice. Stir rice until it heats up and takes on some color. Add soy sauce, sriracha, sesame oil, ginger, garlic, red pepper flake and lime juice.
Add back the egg and pineapple mixture to the pan, along with the green onion tops, stir.
Garnish with more sriracha and lime wedge.