pineapple fried rice.
February 6, 2014 § 1 Comment
In my effort to become a more adventurous cook, I’m trying new recipes with foods that I “don’t like.” Rice is typically one of those foods. I will eat rice if it’s buried under an order of sweet and sour chicken, but really that’s about it. Despite that, I bought a bag of brown jasmine rice from Trader Joe’s a while back and its been sitting in my pantry, waiting for its moment. This recipe for pineapple fried rice from How Sweet Eats caught my eye with all of its color, and I wondered how rice simmered in coconut milk and pineapple juice would taste…
Turns out it tastes really, really good.
Pineapple Fried Rice
Recipe from How Sweet Eats
What you need:
- 1 cup brown jasmine rice
- 1 cup light coconut milk
- 1/2 cup pineapple juice
- 1/2 cup water
- 5 tablespoons coconut oil
- 1 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon ginger, minced
- 2 cups cubed pineapple
- 2 large eggs, beaten
- 1 and 1/2 tablespoons low-sodium soy sauce
- 4 green onions, thinly sliced
- 1/2 cup chopped cashews (optional)
What to do:
Don’t be intimidated! This comes together quickly. Keep in mind that you could prepare the rice a day ahead of time.
First: Cook the rice. Heat a medium pot over high heat. Add the rice, coconut milk, pineapple juice, and water. Stir well and bring the rice to a boil. Once it reaches a boil, reduce the heat. Simmer the rice for 30 minutes until it absorbs all the liquid. Then, set it aside to completely cool.
Next: Chop your veggies! Peel and chop your sweet onion. Mince your garlic and ginger. Cube your pineapple, if not already cubed. De-seed and chop your red pepper. Thinly slice your green onions. Crack and beat two large eggs into a small bowl, and beat lightly with a fork. Have everything ready to go!
Heat a large skillet over high heat, and add one tablespoon of coconut oil. Allow the oil to melt, then add your chopped onions and red pepper. Stir for 2-3 minutes while the veggies cook. Then, add the garlic and ginger. Cook for no more than one minute (so the garlic and ginger doesn’t burn), then scoop the veggies out of the skillet and into a large bowl. Set the bowl aside.
Add another tablespoon of coconut oil to your now-empty skillet, and add the pineapple. Stir and cook the pineapple for 5-6 minutes until it begins to brown. Then, add the sautéed pineapple to your bowl of veggies. Keep the bowl set aside.
Add 1/2 tablespoon of coconut oil to your again-empty skillet, and pour in your beaten eggs. The skillet should be very hot by this point, so the eggs will cook quickly. Let them cook for 1 minute, stirring them the entire time so they don’t stick to the pan. Break the cooked egg up into small pieces. Then, return the cooked egg to the small bowl and set aside.
Now, it’s time to put it all together! Keeping the heat high, add 2 and a half tablespoons of coconut oil to the skillet. Once it melts, add your cooked rice and toss to coat. Let the rice crisp and heat for 1-2 minutes, then reduce the heat to low. Add your soy sauce and stir well. Then, add in your bowl of veggies and pineapple. Next, add your cooked eggs. Mix well. Top with the sliced green onions. If you want some extra crunch, sprinkle on some crushed cashews.
If you’re so inclined, you could top the rice with grilled chicken or shrimp.
If you have never cooked with coconut oil, or you’re wondering where to buy it, look for it next time you’re in Trader Joe’s.
Also, one note: I used a bag of frozen pineapple tidbits rather than fresh pineapple. It worked fine, but I’d suggest using fresh pineapple for the best taste!