Pineapple Fried Brown Rice
Description
This sweet and savory Asian inspired dish will make even your kids happy. It's packed with brown rice, chicken, pineapple and tender but crisp veggies in a wonderful sauce.
Ingredients
1 1/2 c. brown rice, raw
3 c. water
1/2 lb. chicken breast, cooked
2 c. pineapple, cut into bite sized pieces
3 medium carrots, grated
2 stalks celery, sliced
1 medium sweet onion, chopped
2 T. butter, unsalted
2 T. low-sodium soy sauce
2 T. sesame oil
1 medium orange, juiced
1 c. green peas, frozen
Garnish:
1/2 c. cashews
2 T. cilantro, chopped
Sriracha sauce, optional
Directions
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Place rinsed and drained brown rice in a medium pot with 3 c. water; bring to a boil; reduce heat to low; simmer, covered, until water is evaporated and rice is tender.*
Cook chicken breasts.
Cut pineapple into bite size pieces; peel and grate carrots; slice celery; chop onion.
Meanwhile, heat butter in a large skillet over medium heat; add onions and carrots; saute until translucent and tender, about 10 minutes. Add celery; saute a few minutes more, until bright green and tender-crisp.
In a small bowl, whisk together soy sauce, sesame oil and juice from the orange.
Add cooked rice to the skillet, with the cooked chicken, pineapple, peas and sauce. Toss the fried rice to coat it with the sauce; taste and adjust seasonings. Top with cashews.
Serve, garnished with cilantro, and Sriracha sauce for people who like it hot.
*If using same-day cooked rice, spread the hot cooked rice on a cookie/baking sheet to dry out for about 30 minutes before frying it, to keep the rice from sticking together too much in the final dish.