Hawaiian Pineapple Fried Rice

Ingredients

• 4 cups Cooked Jasmine Rice
• 1 can (20 oz) Pineapple Chunks
• 1 cup Frozen Shelled Edamame
• 1 whole Red Bell Pepper
• ½ cup Shredded Carrots
• 4 whole Green Onions
• 3 tbsp Soy Sauce
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Oil
• 3 cloves Garlic
• 1 tsp Fresh Ginger
• 1 tbsp Sesame Seeds
• 1 whole Lime

Instructions

1. Cook edamame according to package directions. Drain and set aside.
2. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add pineapple chunks and cook 3–4 minutes without stirring until caramelized on the bottom. Remove and set aside.
3. Add remaining vegetable oil. Stir-fry bell pepper, carrots, garlic, and ginger for 2 minutes.
4. Add cold rice to the wok, breaking up any clumps. Stir-fry 3–4 minutes until rice is hot and starting to crisp.
5. Pour soy sauce and sesame oil over the rice. Toss to coat evenly.
6. Return pineapple to the wok. Add edamame and half the green onions. Toss 1 minute more.
7. Serve topped with remaining green onions, sesame seeds, and lime wedges.