Thai Pineapple Fried Rice
Description
Make fried rice better with pineapple. This Thai-style fried rice is a simple and healthy side dish or even could be a complete meal for meatless Mondays! It comes together quickly, especially if you use leftover chilled rice and veggies diced in advance.
Ingredients
2 T. coconut oil or good quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ c. chopped fresh pineapple
1 large red bell pepper, diced (about ¾ c. diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ c.)
2-3 cloves garlic, minced
½ c. chopped raw, unsalted cashews
2 c. cooked and chilled long-grain brown Jasmine rice (leftovers are fantastic to use)
1T. reduced-sodium soy sauce or tamari (a thicker, less salty, fermented soy sauce that contains less wheat than soy sauce)
1 - 2 t. chili garlic sauce or Sriracha sauce
1 small lime, halved
salt, to taste
handful of fresh cilantro leaves, chopped, for garnish, optional
**(1 cup dry rice yields slightly over 2 cups cooked rice. Chilled rice clumps less, so precooking it or using leftover refrigerated rice works the best.)
Directions
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Heat a large wok, cast iron skillet or non-stick skillet over medium-high heat. Place an empty serving bowl nearby. When the skillet is hot enough that a drop of water sizzles on contact, add 1 t. oil. Pour in eggs and cook, stirring occasionally, until eggs are scrambled and lightly set. Transfer the eggs to the empty bowl.
Carefully wipe out the hot pan with a paper towel. Add 1 T. oil to the skillet, then add the pineapple and red pepper. Cook, stirring constantly, until liquid has evaporated and pineapple is caramelized on the edges, about 3 - 5 minutes. Add green onion and garlic; cook, stirring constantly, until fragrant, about 30 seconds or longer. Transfer this to the bowl of eggs.
Add the remaining 2 t. oil to the skillet; pour in the cashews; cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add rice; stir to combine; cook, stirring occasionally, until rice is hot, about 3 minutes.
Pour the contents of the bowl back into the skillet; stir to combine; when warmed through, remove from heat. Add 1 T. soy sauce and chili garlic sauce, to taste. Squeeze the juice of ½ of the lime over the dish; stir. Season with salt, to taste.
Transfer to individual serving bowls. If desired, garnish with torn cilantro leaves, with chili garlic sauce or Sriracha sauce on the side.
Makes 2 large dinners or 4 side dishes.