Pineapple Fried Rice
This is a healthy & quick, vegetarian weeknight dinner that comes together very quickly, so be sure to have your ingredients prepped in advance. You can also make this vegan by swapping out the eggs for tofu. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Ingredients:
* 2 tablespoons coconut oil, divided
* 2 eggs, beaten with a dash of salt
* 1 1/2 cups fresh pineapple, chopped
* 1 large red bell pepper, diced
* 3/4 cup green onions, chopped
* 2 cloves garlic, minced
* 1/2 cup raw, unsalted cashews, chopped
* 2 cups cooked and chilled brown or white jasmine rice
* 1-2 tablespoon soy sauce (or tamari if you’re gluten-free)
* 1 tablespoon sriracha
* 1 lime, halved
* Salt to taste
* Handful of fresh cilantro leaves
Instructions:
1. Heat a large wok over medium-high heat & place an empty serving bowl nearby. Once the pan is hot add 1 teaspoon oil. Pour in the eggs & cook, stirring frequently, until the eggs are scrambled & lightly set. Transfer the eggs to the empty bowl.
2. Add 1 tablespoon oil to the pan & add the pineapple & red pepper. Cook, stirring constantly, until the liquid has evaporated & the pineapple is caramelized, about 4-5 minutes. Then add the green onion & garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
3. Reduce the heat to medium & add the remaining 2 teaspoons oil to the pan. Pour in the cashews & cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan & stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
4. Pour the contents of the bowl back into the pan & stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the soy sauce & sriracha, to taste. Squeeze the juice of 1/2 the lime over the dish & stir to combine. Season with salt & set aside.
5. Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls & garnish each bowl with a lime wedge & a sprinkle of cilantro.
Comments