YIELD: 4 Servings
Mix tamari, sriracha and coconut palm sugar in a small bowl or jar and set aside.
Heat a large skillet, wok or non-stick frying pan over medium-high heat. Spray the pan with non-stick cooking spray or oil mister. 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.
Spray the pan again with non-stick cooking spray or oil mister. Add the red pepper and frozen peas, cook while stirring constantly, about 30 seconds. Then add the green onion, ginger and garlic. Cook until fragrant while stirring constantly, about 30 seconds.
Add the chicken and rice. Stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Add the sauce mixture until fully incorporated. Then add the pineapple, raisins and cashews, followed by the eggs.
Give it a try and season if needed. Plate with a lime wedge and garnish with cilantro
This recipe was adapted from the original by cookieandkate.com.
My younger brother and I are four years apart in age. As kids, we didn't really have very many of the same interests and had our own friends. As we got older, in our twenties, we found that we both loved exploring new and interesting foods. One of our first food adventures together was a local Thai restaurant, which has remained a family favorite. We like to try different things, but always seem to order the pineapple fried rice. It's sweet and savory, nothing fancy, but full of flavor. This homemade version comes very close to the real thing and is a great substitute for when the craving strikes.
This dish holds fond memories for me, but I am not adverse to switching things up a bit. I like to swap out cashews for peanuts, pineapple for mandarins, raisins for dried cranberries, red peppers for carrots, chicken for grilled shrimp, so many possible combinations.
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