Method

• Heat a wok or large pan over medium-high heat with 1 tsp Vegetable oil.
• Add the beaten Egg and stir-fry for 30–60 seconds until just cooked. Remove from the pan and set aside.
• Add 1 tbsp Vegetable oil, followed by the Fresh pineapple and Red pepper. Stir-fry for 3–5 minutes until the pineapple begins to caramelise.
• Add the Spring onion and Garlic and stir-fry for 30 seconds. Remove from the pan and set aside with the Egg.
• Add the remaining Vegetable oil and Cashew nuts. Stir-fry for 30 seconds until lightly toasted.
• Add the chilled Jasmine rice and stir-fry for approximately 3 minutes, breaking up any clumps, until piping hot.
• Return the Egg, Pineapple, Red pepper, Spring onion and Garlic to the pan and toss together.
• Add the Light soy sauce, Sriracha sauce and the juice of ½ Lime. Toss over high heat until evenly combined.
• Taste and season with Sea salt if required.
• Finish with the Fresh Coriander and serve with the remaining Lime cut into wedges.