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Eggless Pineapple Fried Rice

Serves 2 + maybe 1 lunch

Ingredients

2/3 cup dry uncooked Basmati Rice
Buncha Pinapple, diced
A little less than a buncha red pepper (1/2-ish) [Maybe 1/2-3/4s of volume], diced
Enough green onions maybe 3-4 whole ones, chopped
Enough garlic (3+ cloves) [Garlic is a very personal choice], minced
1/2 cup Cashews raw, chopped
2 oz Soy sauce
1 tbsp Marmelade
2 tsp Honey
Sesame Oil
Salt
Gochujang Paste (or other chili/pepper sauce/paste)
Lime, halved
Cooking fat, (Port fatback, Coconut oil), should be very fatty

Instructions

For the Rice

Preface: Cook the rice how you want, this is what we do.

Rinse rice through several changes of cold water until it runs clear
In a medium saucepan, melt 1 tbsp unsalted butter
Add rice to melted butter and stir to coat.
Add 1.5 cups of water, cover, bring to boil, then reduce heat to lowest setting, until water is absorbed.
Fluff rice gently and let sit for 10 minutes.
Spread rice over sheet pan to cool completely

For the sauce

Combine soy sauce, honey, marmelade, dash sesame oil, let stand to integrate.

For the rest

Heat cooking oil in a large skillet until hot, add pineapple and pepper
When the pineapple begins to carmelize around the edges, add green onion and garlic, cood until fragrant.
Remove pineapple, pepper, garlic, green onions to a bowl
Add more cooking oil and cashews, cooking until brown and fragrant.
Add rice, stir until hot, add fat if there's not enough to coat rice.
Add back the chopped fruits/vegetables stir to warm
Add sauce, lime juice, chili paste to taste, stirring to integrate
Spoon into bowls, enjoy

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