Chinese-American fried rice recipe

Ingredients

• 2 large eggs
• Kosher salt
• 3 tablespoons peanut oil
• 3 slices thick bacon, coarsely chopped
• 1 medium red onion, thinly sliced
• 2 tablespoons finely chopped peeled fresh ginger
• ½ cup coarsely chopped roasted cashews
• ½ cup chopped fresh pineapple
• 3 cups cooked long-grain white rice (chilled leftover rice is preferable)
• 2 tablespoons soy sauce
• ¼ cup chopped scallions (white and green parts)
• Hot chile sauce, such as Sriracha, for serving (optional)

1. In a small bowl, beat the eggs with a pinch of salt. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil. When the oil is hot, pour in the eggs and quickly rotate the skillet to evenly cover the bottom with egg. Cook just until the eggs set, 1 to 2 minutes, then flip out onto a cutting board to cool. Roll up the cooled egg pancake and cut into shreds.
2. Return the skillet to medium heat and add the bacon. Cook until the bacon is crisp, about 4 minutes, and then remove the bacon to paper towels to drain. Discard the bacon fat.
3. Return the skillet to medium-high heat. Add the remaining 2 tablespoons oil. When the oil is hot, add the onion. Cook and stir until the onion is crisp-tender, 2 to 3 minutes. Add the ginger and cook until fragrant, about 1 minute. Stir in the cashews and pineapple to combine and then add the rice. Sprinkle with the soy sauce and raise the heat to high. Cook and stir just until combined and the rice is heated through, 1 to 2 minutes. Stir in the scallions, omelet shreds, and bacon and serve with chile sauce, if desired.