Pinapple Fried Rice
INGREDIENTS
·
2
tablespoons coconut oil or quality vegetable oil, divided
·
2
eggs, beaten with a dash of salt
·
1
½ cups 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 chopped raw, unsalted cashews
·
2
cups cooked and chilled brown rice*, preferably long-grain brown jasmine rice
·
1
tablespoon reduced-sodium tamari or soy sauce
·
1
to 2 teaspoons chili garlic sauce or sriracha
·
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 and chili garlic sauce, 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.
Serve with bottles of tamari and chili garlic sauce or sriracha on the side,
for those who might want to add more to their bowls.
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