16 ozpackage Jones Dairy Farm Canadian Bacon, sliced into thin strips
2 to 3tbspCoconut Oil
1/2large fresh pineapple, diced
1large red pepper, diced
1/2bunchgreen onions, diced
3clovesfresh garlic, minced
2cupscooked and chilled Jasmine rice (2/3 cup dry rice makes 2 cups cooked**Rice for this dish works best dry and cool. Always rinse rice in mesh colander before cooking. Spread it out on cookie sheet lined with parchment paper to cool quickly. Let sit for an hour in refrigerator before using.
1 1/2tbspwheat free tamari sauce****Soy sauce can be substituted for a non-gluten-free dish.
2tspchili garlic paste (typically found in the Asian foods aisle), or sriracha
1Limecut into wedges
Salt to taste
2tbspchopped cilantro for garnish, optional
Heat large wok or cast iron skillet over medium-high heat. Have empty serving bowl nearby. Once pan is hot, add 1 teaspoon coconut oil to coat pan. Pour in eggs, immediately stir. Use rubber spatula to stir, scrape as you go. After 30 seconds, eggs should be scrambled. Transfer eggs to bowl, wipe wok clean with paper towel if needed.
Add teaspoon of oil to the hot wok. Add Canadian Bacon strips, cook quickly, constantly stirring until brown and slightly crispy, about 2 minutes. Add to serving bowl.
Reduce heat to medium, add remaining tablespoon of oil to the pan. Add cashews, stir constantly for 30 seconds. Add rice, stir to combine. Cook until rice is hot, 3-4 minutes.
Add contents of the serving bowl into wok, combine all ingredients. Stir until warmed and remove from heat. Add tamari sauce and chili paste. Squeeze 1/2 lime over dish, stir to combine. Add salt to taste.
Spoon into dishes, serve with wedge of lime and sprinkle of cilantro. Top with a few cashew pieces if desired. Store leftovers in refrigerator to be used for Leftover Fried Rice Frittata with Canadian Bacon for a weekday breakfast or weekend brunch.