Pineapple Fried Rice

Pineapple Fried Rice

Tired of the same old plain rice? Mix it up with our delicious pineapple fried rice! 


Inspired by “Cookie and Kate”.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings:  4-8, depending on your carb servings


Ingredients:

  • 2 tablespoons coconut oil or quality vegetable oil, divided

  • 2 eggs, beaten with a dash of salt

  • 1 ½ cups/150 grams chopped fresh pineapple

  • 1 large red bell pepper, diced

  • ¾ cup chopped green onions (about ½ bunch)

  • 2 cloves garlic, pressed or minced

  • ½ cup/60 grams chopped raw, unsalted cashews

  • 2 cups/560 grams cooked and chilled brown or white rice*, preferably long-grain jasmine rice

  • 1 tablespoon reduced-sodium tamari or soy sauce or coconut aminos

  • 1 small lime, halved

  • Salt, to taste

  • Handful of fresh cilantro leaves, torn into little pieces, for garnishing

Instructions:

  1. Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).

  2. Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and 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 and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and 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 and 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 tamari to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.

  5. Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.

Whole recipe serving breakdown:

0 Servings Protein

11.5 Servings Carb 

4.66 Servings Fat 

1.5 Servings Veggies 



Nutrition, Asian, Carb, Side DishMIranda Alcaraz