Is fried rice the best or is fried rice the best? Yes to both. Especially when it’s Thai Pineapple Fried Rice.
This Thai Pineapple Fried Rice is a healthy and quick, vegetarian weeknight dinner! With pineapple and chili garlic sauce, you’ll have the best combination of sweet and spicy flavors. Plus, this makes for awesome leftovers the next day!
This is one of those special recipes that has me compulsively stealing bites out of the leftover containers while I’m packing them up to put away in the fridge. Like one bite here because that container is just a little too full, and just onnne more bite on the way to the fridge to make sure the lid will fit… and the only way I can stop is by reminding myself I want to actually have leftovers to enjoy the next day.
Okay, so maybe it makes awesome leftovers if it gets that far, but if it does… your coworkers will be saying “mmmm… what is that?! It smells soooo good!” Trust me, mine did.
This dish came as inspiration from finally downloading my first memory card from our trip in August to Fiji… 6 memory cards and nearly 5,000 photos to go through. So, it might be awhile before you can expect to see any photos, but I can tell you, those photos sure are making me miss the fresh and ridiculously cheap coconut and pineapple.
I know it’s fall now, but I couldn’t help give set aside pumpkin for a minute to give into my pineapple craving for this Thai Pineapple Fried Rice. I’ve been loving fall colors, pumpkin and all, but the cold and the knowledge that summer is 7 months away are two things I’m trying to ignore.
Though this recipe is fantastic with fresh pineapple, making it with canned pineapple chunks allows it to be enjoyed during the months that pineapple isn’t in season.
Thai Pineapple Fried Rice
Prep time
Cook time
Total time
Author: For the Love of Basil
Serves: 2-4
Ingredients
- 1 .5 cups diced pineapple (1 can)
- 1.5 cups brown rice, cooked and chilled
- 1 large red bell pepper, diced
- ¼ cup green onions, thinly sliced
- ¼ cup onions, thinly sliced
- 3 eggs, beaten
- 2 tablespoons coconut oil
- 1 tablespoon garlic, minced
- 1 tablespoon reduced-sodium tamari or soy sauce
- 2 teaspoons chili garlic sauce (sriracha can be used)
- ½ cup raw unsalted cashews, chopped
- garlic salt, to taste
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh thai basil, chopped
Instructions
- Cook brown rice in a rice cooker ahead of time according to the directions. When finished, you will want to chill the rice
- Heat a large wok or non-stick frying pan over medium to high heat.
- Once the pan is hot, add ½ teaspoon coconut oil and scramble eggs. Set side.
- Add 1 teaspoon coconut oil, and cook cashews and garlic, stirring constantly, until the cashews smell fragrant, about 1 minute. Set aside.
- Add 1 tablespoon of coconut oil to pan and add pineapple, red bell pepper. Cook about 3 to 5 minutes, until the red bell pepper is tender.
- Add remaining coconut oil, and stir in rice, green onions, soy sauce, and chili sauce mixture. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Add in the red bell pepper, pineapple, cashews garlic mixture, and eggs. Stir to combine, and cook until everything is reheated, about 2 minutes.
- Squeeze the juice of ½ of a lime over the dish, season with garlic salt to taste, and add in thai basil and cilantro, stir to combine.
- Serve immediately and garnish with additional cilantro and thai basil. Enjoy!
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