Hawaiian Pork Fried Rice

Meanwhile, peel and small dice carrots. Halve, peel, and small dice onion. Peel and finely chop garlic. Thinly slice half the jalapeño into rounds; finely chop remaining half. Quarter lime. Drain pineapple. In a small bowl, combine sliced jalapeño, juice from two lime wedges, a pinch of sugar, and a pinch of salt.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add carrots; season with salt and pepper. Cook, stirring, until lightly browned and slightly softened, about 4 minutes. Add onion, garlic, and as much chopped jalapeño as you’d like; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes.

Add pork, 1 tsp sugar, and a pinch of salt and pepper to pan. Cook, breaking up meat into pieces, until browned. Add pineapple and soy sauce. Cook, stirring, until liquid has evaporated, about TK. Once cooked, add rice to pan. Stir in 1 TBSP butter, then flatten mixture into an even layer and cook, without stirring, until slightly crispy on the bottom, about 2 minutes. Continue to cook, stirring, until thoroughly combined, 1 minute more. Turn off heat; stir in the juice from 1 lime wedge.