PINEAPPLE FRIED RICE

1, 20-ounce can pineapple chunks in heavy syrup

1 cup raw long grain white rice

2 teaspoons salt

3 tablespoons coconut oil (or olive oil)

4 large eggs (or egg substitute for vegetarian)

1 large onion, chopped

1 jalapeño pepper, chopped

4 large cloves garlic, chopped

1” piece fresh ginger root, peeled and chopped (about 1 tablespoon)

1 cup frozen peas

1 tablespoon soy sauce

2 tablespoons oyster sauce

6 scallions, chopped

1, 12-ounce bag fresh bean sprouts (about 2 cups)

¼ cup fresh cilantro, chopped

½ cup honey roasted peanuts, chopped

Drain the juice from the can of pineapple chunks into a measuring cup. Add enough water to make a total of 2 cups. Combine liquid with the rice and 1 teaspoon of the salt in a medium sauce pan. Bring to a boil, cover, and reduce heat to a simmer until all of the moisture is absorbed and the rice is cooked through.  Set aside.

Add 1 tablespoon coconut oil to a large skillet over medium high heat. When hot, add the eggs and remaining teaspoon of salt and scramble. Remove from pan and set aside.

Add remaining 2 tablespoon of coconut oil to the skillet over medium heat. Add onions, jalapeño, garlic, and ginger root and sauté until onions are tender and translucent. Add pineapple and saute until lightly browned.

Add cooked rice, scrambled eggs, peas, soy sauce and oyster sauce and gently mix until thoroughly coated and combined.

Just before serving, fold in scallions, bean sprouts, and cilantro and mix well. Garnish each serving with 1 tablespoon chopped peanuts.

This rice is delicious on it’s own or great as a side dish for Asia inspired chicken, pork, duck, or beef dishes.

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