Notes from the Test Kitchen:
I dare you not to sample this dish while it's cooking.... It smells soooo good! We used a heavy skillet in place of a wok and it still turned out absolutely de-lish - delightfully hot and sweet.
I am using a non-stick wok; so less oil for frying will be required. You need to make sure your wok is very hot.
Add 1 tablespoon of olive oil and sesame oil to hot wok.
Add part of the garlic and chili peppers to flavor hot oil to fry eggs. Fry eggs, once done remove and set aside to add back later.
Add the balance of olive and sesame oil, then add smoked sausage and stir fry until golden brown.
Then add part of the scallions and cilantro (hold some back for garnish),minced ginger, chili peppers, and garlic. Then add jasmine rice ( fluff rice with a folk before adding), in addition make sure your rice is warm or room temperature. Cold rice will cool your pan down. Stir rice to keep the grains loose, then add back fried eggs and blend well.
Add balance of ginger and peppers, then lime juice, lemon zest, fish sauce, and soy sauce, once the rice is well coated with all those wonderful Thai flavors, add pineapple chunks and blend well. If you want a little more spice you can red pepper flakes.
Place fried rice in serving dish and garnish with scallions, cilantro, red and green chili peppers. Served rice with the traditional Thai sides, cucumbers, lime or lemon slices and bean sprouts.