Ginger Fried Rice

Whip the eggs in a small bowl. Add 2 teaspoons of oil to a small nonstick pan. Heat over medium heat until the oil is hot. Pour eggs into the pan and swirl the pan to make a thin layer. Reduce heat to medium low and cook without stirring or flipping for about 3 minutes. Slide the cooked egg sheet out of the pan and roll it up. Let it cool a bit and then thinly slice it. Set aside.

Heat the wok pan over high heat with 1 teaspoon oil. When hot, add the broccoli and fry 3 minutes. Remove broccoli from the pan and set aside.

Return the pan to high heat and add 1 teaspoon oil. When hot, add mushrooms and fry 2 minutes. Remove from the pan and set aside.

Return the pan to high heat and add the remaining 2 teaspoons oil. When hot, add green onions and fry 1 minute. Then add the cooked rice, mix it with the green onions, spread the mixture out using the entire cooking surface and let it fry untouched for 3 minutes. Then add soy sauce, ginger, red pepper, pineapple, mushrooms, broccoli and eggs. Mix with the rice, spread the mixture out using the entire cooking surface and let it fry untouched for 3 minutes.

Sprinkle with cashews. Enjoy hot.