[Leftover] Pineapple Fried Rice
with cashews / snow peas / fried egg
![[Leftover] Pineapple Fried Rice](https://cooksmarts.imgix.net/meal_photos/1048/20180226-Hawaiian-Pulled-Pork-Salad-NM-5.jpg?ixlib=rails-4.3.0&auto=format)
Savory flavors from miso and fried egg balance the sweet notes of the fruit in this pineapple fried rice.
Ingredients
- Bell peppers, red - 1 , diced
- Pineapple - 1 cup , diced (fresh or canned)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Snow peas, fresh or frozen - 10 oz (sub snap peas or diced green beans)
- Rice, cooked (leftover from Monday) - 1 1/2 cups
- Cashews, roasted and unsalted - 1/2 cup
- Eggs - 4
- Hot sauce (opt) - for serving
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 1 Tbsp
- Miso paste, any type - 1 tsp
- Chili garlic sauce - 1 tsp
Prep
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Bell peppers - Dice bell peppers. (Can be done up to 5 days ahead)
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Make sauce - Combine soy sauce, vinegar, toasted sesame oil, miso paste, and chili garlic sauce. (Can be done up to 5 days ahead)
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Pineapple - Dice pineapple. (If using canned pineapple, drain and rinse.) (Can be done 1 day ahead)
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Make
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Heat first part of cooking oil in a wok over medium-high heat. Add bell peppers and saute until tender, 2 to 3 minutes. Add snow peas and saute until tender, 3 to 4 minutes (if using frozen snow peas, you can add them directly to the pan and saute them until they are warmed through, 4 to 5 minutes).
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Add sauce and bring to a simmer. Stir in rice and toss until everything is combined. Stir in pineapple and cashews. Set aside and cover to keep warm.
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Heat a nonstick pan with second part of cooking oil over medium heat. Crack eggs into oil and fry to desired done-ness (cook on one side for sunny-side up or flip and cook on both sides).
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Serve fried rice with an egg on top. Add some hot sauce if you’d like. Enjoy!
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