Sweet and Spicy Pineapple Fried Rice

2 Tbsp canola oil (30 mL)

1 clove garlic, minced (1)

1 tsp ginger, minced (5 mL)

1 cup thinly sliced green cabbage (250 mL)

2 carrots, diced (2)

1 red pepper, diced (1)

2 cups cooked and cooled brown rice (500 mL)

1 cup frozen peas, thawed (250 mL)

2 large eggs, whisked (2)

4 green onions, chopped (4)

2 Tbsp soy sauce (30 mL)

1 tsp Sriracha hot sauce (5 mL)

1 cup chopped pineapple, fresh or frozen (250 mL)

1/4 cup chopped cilantro (60 mL)

1/4 cup cashews, optional (60 mL)
1. Preheat a large non-stick wok or skillet over medium-high heat and add 2 Tbsp canola oil. Add garlic and ginger, and cook for 1 minute, until fragrant.
2. Add cabbage, carrots and red pepper. Cook for 3 to 5 minutes or until vegetables begin to soften.
3. Add rice and frozen peas. Stir until evenly mixed. Move ingredients to the edge of the wok, making a well in the centre of pan and pour in whisked eggs. Gently stir eggs in centre of pan until cooked through. Add green onions and stir to combine.
4. In a small bowl, mix together soy sauce and Sriracha. Remove from heat, add pineapple and soy sauce mixture. Stir to combine.
5. Top with cilantro and cashews (optional) and serve immediately.