Caribbean Pineapple Fried Rice

Rinse jasmine rice under cold water until the water runs clear. Combine with 3 cups fresh water and 1 tsp salt in a saucepan. Bring to a boil over high heat.

Reduce to a bare simmer, cover tightly, and cook 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Spread on a baking sheet to cool completely—refrigerate at least 1 hour for best texture (overnight is ideal for fried rice).

Crack eggs into a bowl and whisk until smooth. Cut pineapple into small bite-sized cubes. Slice the white and green parts of scallion separately—keep them in different bowls. Dice bell pepper and carrot into small pieces. Mince garlic. Pick thyme leaves from sprigs. Zest and juice the lime.

Heat 1 tbsp coconut oil in a wok or large skillet over medium-high heat until shimmering and very fluid, about 90 seconds. Pour in the eggs and scramble vigorously, breaking into small curds, 60–90 seconds. Transfer to a plate and set aside.

Add remaining 1 tbsp coconut oil to the same wok over medium-high. Add pineapple cubes in a single layer and cook undisturbed 2–3 minutes until golden on the underside. Toss gently and cook 1–2 minutes more until the other sides caramelize. Transfer to the plate with the eggs.

Reduce heat to medium. Add diced bell pepper and carrot to the wok, stirring occasionally, 2 minutes until slightly tender but still bright. Add garlic, ginger, scallion whites, thyme leaves, and cayenne; cook, stirring constantly, until fragrant, about 30 seconds.

Turn heat to high. Add the cold rice, breaking up any clumps with a spatula as you toss it into the aromatics. Pour soy sauce around the perimeter of the wok. Toss everything together, pressing and stirring for 2–3 minutes to let the rice caramelize slightly and absorb the sauce.

Return the reserved egg and pineapple to the wok. Stir gently to combine, cooking 1–2 minutes more until everything is heated through and incorporated. Remove from heat.

Return the reserved egg and pineapple to the wok. Stir gently to combine, cooking 1-2 minutes more until everything is heated through and incorporated. Verify eggs have reached 160°F (71°C) using a calibrated food thermometer before removing from heat. Remove from heat.

Divide into warm bowls and serve immediately. Offer extra lime wedges and hot sauce on the side, if desired.