Basil Pineapple Fried Rice

2 cups cooked cold white rice
3 tablespoons soy sauce
1 tablespoon sugar
EVOO
3 garlic cloves (minced)
1 medium red onion (chopped)
2 scrambled eggs
10 ounces canned pineapple chunks, drained (about 1 ½ Cups)
1 cup frozen peas
1/2 cup roasted cashews
1 cup fresh basil or 1/2-1 tablespoon

Combine sugar and soy sauce and set aside. Heat wok on high heat and scramble the eggs. Set aside.

Add 2 tablespoons oil to wok, then tilt the wok to swirl oil, coating the sides. Once the oil begins to smoke, stir-fry the garlic and red onions for one minute and set aside in a bowl.

Add 4 more tablespoons of oil and crumble rice into wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice. Push rice to the side of wok and in the center add another tablespoon of oil. Add scrambled eggs and scramble until eggs are completely cooked and crumbled.

Mix together with rice and add cooked garlic and onions. Drizzle in soy sauce mixture and stir-fry for two more minutes. Add pineapple, peas, and cashews and mix evenly. Remove from heat and mix in chopped basil. Garnish with extra basil before serving.

Original