Pineapple Fried Coconut Rice | Cook Smarts

Ingredients

• 1 Bell peppers, any color, diced
• 3 leaves Kale, leaves and stems chopped and separated
• 2 cloves Garlic, chopped
• 2 stalks Green onions, chopped, green and white parts separate
• 2 Tbsp Soy sauce, low-sodium
• 1 tsp Curry paste, red (sub any color curry paste)
• 1 tsp Fish sauce (opt)
• 1 tsp Vinegar, rice
• 1/2 tsp Oil, toasted sesame
• 1 Limes, wedges
• 1/2 cup Pineapple chunks, frozen or canned
• 4 Eggs
• 1 Tbsp + 1 Tbsp Oil, cooking
• ~1 1/2 cups Coconut rice, cooked (leftover from Tuesday)
• 1/2 cup Cashews, roasted and unsalted
• 1 tsp Sesame seeds (opt)
• 2 tsp Sriracha (opt) (sub hot sauce of choice)