Fried rice with pineapple, peppers and egg

Ingredients for 2 servings:

• 150 g long grain rice, cooked the day before
• 2 slices pineapple, fresh, peeled
• 1 large bell pepper(s), red
• 1 garlic clove(s)
• 4 spring onions
• 2 tbsp soy sauce, plus a little more to taste (instead of salt)
• 1 lime(s), the juice
• Water
• 2 eggs
• 2 tbsp cashew nuts, coarsely chopped
• Sweet Chili Sauce
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut out the hard center core of the pineapple slices and dice the flesh. Rinse, dry, and quarter the bell pepper. Remove the seeds and white membranes, then dice the rest. Peel and finely chop the garlic. Trim, wash, and slice the spring onions. Heat the oil in a wok or frying pan. Sauté the pineapple and bell pepper pieces, add the garlic, and deglaze with 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and 2-3 tablespoons of water. Cook everything over medium heat for 3-4 minutes. Add the rice and stir-fry for another 2 minutes. Stir in the spring onions and cook briefly. Add the beaten eggs and stir until set. Stir in the cashew nuts and season to taste with soy sauce, sweet chili sauce, and lime juice.