Sweet & Spicy Pineapple Fried Rice

Method

1. 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 that a drop of water sizzles on contact, add 1 teaspoon of the oil. Pour in the beaten eggs and cook, stirring frequently, until they are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, it's hot!).
2. Add 1 tablespoon of oil to the pan and add the pineapple and red bell 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 onions and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to the bowl with the eggs.
3. Reduce the heat to medium and add the remaining 2 teaspoons of oil to the pan. Add the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until everything is warmed through, then remove the pan from the heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of half the lime over the dish and stir to combine. Season with salt to taste and set aside.
5. Slice the remaining half lime into 4 wedges. Transfer the fried rice to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with extra tamari and chili garlic sauce or sriracha on the side, for those who want to add more to their bowls.