Pineapple Fried Rice

Heat a wok or large sauté pan on high heat. When the pan is hot enough for a bead of water to instantly sizzle and evaporate, add 1 tablespoon of the cooking oil and swirl to coat pan. Reduce the heat to medium and pour in the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), remove from the frying pan and onto a plate.

Use a paper towel to wipe the same wok or sauté pan clean (no need to wash) and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the green onions and stir fry until fragrant, about 15 seconds. Add in the rice and stir well to mix in the green onions throughout. Spread the rice all around the wok surface area and let the rice heat up untouched, until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use a spatula to toss the rice, again spreading the rice out over the surface of the wok.

Drizzle soy sauce all around the rice and toss. Add the peas and carrots, the cooked eggs and sesame oil, tossing to mix the rice evenly with all of the ingredients. Let everything heat back up again. Add the diced pineapple and bean sprouts last. Taste and season with salt and pepper. Add additional soy sauce if needed.