Pineapple Fried Rice

1. HEAT a tablespoon of oil over medium heat in a large fry pan. Add the capsicum, carrot, cauliflower and snow peas and stir fry for 1-2 minutes. Add 2 tablespoons of soy sauce and continue to cook until vegetables are tender. Remove from the pan and set aside.
2. WHISK eggs with a pinch of black pepper. Heat a tablespoon of oil over medium heat in the frying pan. Add egg and cook without stirring for 2 minutes, flip and cook another 1 minute. Remove from pan, set aside and roll into a cigar, slicing into strips when cool.
3. ADD pineapple to the frying pan and cook until warm and slightly browned. Set aside with the vegetables.
4. ADD remaining olive oil into the same pan and add the cooked rice. Stir fry for 3-4 minutes then add 3 tablespoons of soy sauce and stir, continuing to cook until heated through.
5. ADD the cooked vegetables, egg, lime juice and cashews to the rice and stir to combine.
6. SERVE sprinkled with cracked pepper, spring onions and fried shallots.

This is a great recipe full of fruit and vegetables that can accompany any meal. The pineapple adds a subtle sweetness to the dish and is complemented well by a colourful and tasty array of other vegetables. You can change out the vegetables for anything you have on hand. Also try swapping the egg for prawns or chicken for a complete meal. For an impressive serving suggestion, hollow out half of a pineapple and serve inside!