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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