4red peperino peppersdiced or one large red bell pepper
½cupchopped green onions or 1 small onionthinly sliced
2cloves garlicminced
½cupchopped cashews
3cupcooked brown rice
1tbspsriracha wasabi sauce optional
1small limehalved
saltto taste
1handfulfresh coriander leaves for garnishing
Instructions
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, add 1 teaspoon coconut oil. Pour in the eggs, scramble with a wooden spoon continuously until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl.
Add 1 tablespoon coconut 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 until fragrant while stirring constantly, about 30 seconds.
Reduce the heat to medium and add the remaining 2 teaspoons of oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly for about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the eggs back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. then remove the pan from heat. Sauté until all is warmed through. Add the sriracha and squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Notes
Slice the remaining ½ lime into 4 wedges. Serve in large bowl, or in separate bowls.