Cashew Chicken and Pineapple Fried Rice

 A speedy supper with restaurant inspired flavor.

Ingredients:

2 Tablespoons olive oil, divided

2 eggs, beaten

2 cloves garlic, chopped

2 green onions, chopped

1 Tablespoon Asian Chili Garlic Sauce

1 tsp. minced ginger or 1/4 tsp ground ginger

1 1/2 cups chopped pineapple

1/2 red pepper, diced

1 cup frozen peas and carrots, thawed

2 cups brown rice, cooked and cooled

1 1/2 cups cooked and chopped boneless chicken breast

1/2 cup cashews

3 Tablespoons soy sauce

Instructions

Heat 1 T. oil in large skillet over med-high heat. Add eggs. Allow to cook, then flip like a pancake and cook the other side. Remove from pan and cut into bite size pieces.

Add remaining Tablespoon oil to skillet.  Add green onions, garlic, chili garlic sauce and ginger. Cook 30 seconds. Add pineapple, red pepper and peas and carrots. Cook about 5 minutes or until pineapple begins to caramelize.  Add rice, chicken and cashews. Stir to combine. 

Press the rice to the bottom of the pan and cook for 2 - 3 more minutes until the rice just begins to brown and get crispy.

Stir in eggs and soy sauce.

Serve immediately.

Option: Replace the chicken with cooked shrimp.