Ingredients
2 eggs1 small onion, chopped1 teaspoon canola oil3 garlic cloves, minced3 cups cooked instant brown rice1 can (20 ounces) unsweetened pineapple chunks, drained1/2 pound cooked medium shrimp, peeled and deveined1/2 cup chopped cashews1/2 cup frozen peas, thawed2 green onions, sliced3 tablespoons reduced-sodium soy sauce1 tablespoon hoisin sauce1 teaspoon sugar1 teaspoon sesame oil1/4 teaspoon pepper
Preparation
In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm.
In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.
