Wake up your sense in this Spring with this tasty, vegetarian (or vegan!) stir fry recipe. meat eater may add prawns.
› 2 tbsp oil › 2 eggs, beaten (leave out for vegan)
› 1 ½ cups chopped tinned pineapple
› 1 large red bell pepper, diced
› ¾ cup chopped spring onions (about ½ bunch)
› 2 cloves garlic, minced
› ½ cup chopped raw, unsalted cashews
› 2 cups cooked rice
› 1 tbsp tamari or soy sauce
› 1 to 2 teaspoons sweet chilli sauce
› 1 small lime, halved
› Salt, to taste
› Handful of fresh coriander leaves, torn into little pieces, for garnishing.
Heat a large wok or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot, add 1 teaspoon of oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute.
Transfer the eggs to the empty bowl. Wipe out the pan if necessary (be careful, it’s hot!). Add 1 tbsp oil to the pan and add the pineapple and red pepper.
Cook, stirring constantly until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Add the green onion and garlic. Cook while stirring constantly, for about 30 seconds.
Transfer the contents of the pan to your bowl of eggs. Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook, stirring constantly, for about 30 seconds.
Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes. Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon.
Cook until the contents are warmed through, then remove the pan from heat. Add the soy/tamari and chilli sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Slice the remaining ½ lime into 4 wedges.
Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of coriander. Serve with bottles of tamari and chilli sauce on the side.