Ingredients   

1 ½ cups fresh pineapple, diced
1 red capsicum, sliced
1 spring onion, chopped
1 tablespoon finely grated ginger
2 garlic cloves, crushed
1 tablespoon soy sauce or tamari
2 tablespoons coconut oil (or oil of choice)
2 eggs
2 cups precooked brown or white rice, heated

Garnish

Handful of fresh coriander, chopped
1 lime, halved

Method   

Prepare all your ingredients and have them ready

Whisk the eggs together in a small bowl

Heat 1 tablespoon of oil in a nonstick wok or large frying pan over high heat. Pour the eggs in and scramble until cooked. Transfer the eggs to a bowl and carefully wipe the wok clean

Place wok back on the heat. Add 1 tablespoon of oil, the pineapple and capscium and fry for 2 minutes, stirring often

Add remaining ingredients (except eggs and garnish) and fry until rice is hot, coated and fragrant, about 3 minutes. Season with a little more soy sauce

Return eggs to the wok and stir through

Serve pineapple fried rice in bowls with garnish