2-3 C. cooked, chilled Rice
3 T. Peanut Oil, divided
2 large Eggs, lightly beaten
1 lb. Bay Scallops
2 C. fresh Pineapple Chunks (1/2”)
1 T. peeled and minced fresh Ginger
2 cloves Garlic, minced
1 C. mixed Bell Pepper Strips (from frozen for simplicity)
1 C. chopped Green Onions
3 T. reduced sodium Soy Sauce
1 T. Rice Vinegar

Heat 1 T. oil in large nonstick skillet or wok over medium high heat. Add eggs and cook, stirring, until scrambled and set. Transfer to a medium bowl.

Heat 1 T. oil and add half of the scallops. Cook, stirring occasionally, until lightly brown, 3-4 minutes. Transfer to bowl, then repeat with remaining scallops. Heat remaining T. of oil in pan. Add pineapple and cook until it starts to brown, 3-4 minutes. Stir in ginger, garlic, pepper strips, and green onions and cook until peppers soften. Add rice and cook until hot, a few minutes. Return eggs and scallops to the pan, toss to combine and heat through, just a minute or two. Stir in soy sauce and vinegar; cook an additional 30 seconds and serve. If desired, stir in some toasted chopped cashews.