Thai Pineapple Fried Rice
A delightful and vibrant dish that combines the sweetness of fresh pineapple with savory vegetables and rice.
Equipment
- Wok or Skillet For stir-frying the ingredients.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil or vegetable oil divided
- 2 large eggs beaten with a dash of salt
- 1.5 cups chopped fresh pineapple
- 1 large red bell pepper diced
- 0.75 cups chopped green onions (about ½ bunch)
- 2 cloves garlic pressed or minced
- 0.5 cups chopped raw unsalted cashews
- 2 cups cooked and chilled brown rice (preferably long-grain brown jasmine rice)
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime halved
- Salt to taste
- Fresh cilantro leaves for garnishing
Instructions
- Heat a large wok, cast iron skillet, or non-stick frying pan over medium-high heat. Place an empty serving bowl nearby. When the pan is hot enough that a drop of water sizzles, add 1 teaspoon of oil.
- Pour in the beaten eggs and cook, stirring frequently, until scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan with a paper towel if necessary (be careful, it’s hot!).
- Add 1 tablespoon of oil to the pan, then add the chopped pineapple and diced red pepper. Cook, stirring constantly, until the liquid evaporates and the pineapple is caramelized on the edges, about 3 to 5 minutes. This step enhances the natural sweetness of the pineapple.
- Add the chopped green onions and minced garlic to the pan. Cook until fragrant, stirring constantly, about 30 seconds. Transfer this mixture to the bowl with the scrambled eggs.
- Reduce the heat to medium and add the remaining 2 teaspoons of oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds.
- Add the cooked brown rice to the pan and stir to combine. Cook until the rice is heated through, stirring occasionally, about 3 minutes. You want to ensure the rice doesn't stick together, so keep stirring!
- Return the egg and vegetable mixture to the pan, stirring to combine and breaking up the scrambled eggs. Cook until everything is warmed through, then remove the pan from heat.
- Add the tamari and chili garlic sauce to taste. Squeeze the juice of half a lime over the dish and stir to combine. Season with salt as desired.
- Slice the remaining half lime into wedges. Transfer the stir-fry to individual serving bowls, garnishing each with a lime wedge and a sprinkle of cilantro. Serve with extra tamari and chili garlic sauce or sriracha on the side for those who want more flavor.
Notes
For a vegetarian option, you can omit the eggs or replace them with tofu. Feel free to add other vegetables like peas or carrots for extra color and nutrition. No alcoholic drinks allowed, please substitute with a non-alcoholic option.