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Heat a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
In the same skillet, add a little oil if needed, and then sauté the minced garlic for 1 minute until fragrant.
Add the diced red bell pepper and cook for 2 minutes until they begin to soften.
Add the diced pineapple and thawed green peas, and stir-fry for another 2 minutes.
Stir in the cooked jasmine rice, breaking up any clumps. Cook for 3 minutes, allowing the rice to heat through.
Pour the sauce mixture over the rice and stir well to combine. Add the scrambled eggs back to the pan along with the green onions and toasted cashews.
Stir everything together and cook for another 2 minutes. Remove from heat and garnish with chopped cilantro. Serve with lime wedges.

Heat a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
In the same skillet, add a little oil if needed, and then sauté the minced garlic for 1 minute until fragrant.
Add the diced red bell pepper and cook for 2 minutes until they begin to soften.
Add the diced pineapple and thawed green peas, and stir-fry for another 2 minutes.
Stir in the cooked jasmine rice, breaking up any clumps. Cook for 3 minutes, allowing the rice to heat through.
Pour the sauce mixture over the rice and stir well to combine. Add the scrambled eggs back to the pan along with the green onions and toasted cashews.
Stir everything together and cook for another 2 minutes. Remove from heat and garnish with chopped cilantro. Serve with lime wedges.