Rinse long grain rice, drain and cook until al dente. Then cool down.
Finely dice the pineapple, reserving the juice.
Heat the olive oil in a wok and sauté the onion strips.
Add the pineapple juice, pineapple cubes, soy sauce and lime juice, season with salt and sugar.
Crack in the eggs, egg whites a tiny bit, then stir through. Add the long grain rice, reduce the heat and gently toast while stirring. Finally, stir in pine nuts, chili, remaining spices and cilantro.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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