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1
Whip the eggs in a small bowl.
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2
Add 2 teaspoons of oil to a small nonstick pan.
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3
Heat over medium heat until the oil is hot.
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4
Pour eggs into the pan and swirl the pan to make a thin layer.
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5
Reduce heat to medium low and cook without stirring or flipping for about 3 minutes.
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6
Slide the cooked egg sheet out of the pan and roll it up.
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7
Let it cool a bit and then thinly slice it.
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8
Set aside.
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9
Heat the wok pan over high heat with 1 teaspoon oil.
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10
When hot, add the broccoli and fry 3 minutes.
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11
Remove broccoli from the pan and set aside.
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12
Return the pan to high heat and add 1 teaspoon oil.
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13
When hot, add mushrooms and fry 2 minutes.
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14
Remove from the pan and set aside.
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15
Return the pan to high heat and add the remaining 2 teaspoons oil.
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16
When hot, add green onions and fry 1 minute.
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17
Then add the cooked rice, mix it with the green onions, spread the mixture out using the entire cooking surface and let it fry untouched for 3 minutes.
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18
Then add soy sauce, ginger, red pepper, pineapple, mushrooms, broccoli and eggs.
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19
Mix with the rice, spread the mixture out using the entire cooking surface and let it fry untouched for 3 minutes.
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20
Sprinkle with cashews.
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21
Enjoy hot.
