Must try recipe - Pineapple Fried Rice
Have you had pineapple fried rice in a restaurant and loved it, but figured it would be too difficult to make it home? We too feared it would be complicated and not turn out right. However, we were surprised and VERY delighted with the tasty result and it has become a top dish in the dinner rotation. Over the years the recipe has been tweaked and perfected, as well as simplified to still deliver a great taste without overcomplication.
You will need
- 1 cup long-grain rice (like Basamati), day old works well!
- 2 cups water
- 1 tablespoon coconut oil (do not substitute!)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pineapple chunks (fresh or canned)
- 1 red pepper sliced
- 2 tablespoons soy sauce
- 2 tablespoon sriracha sauce (more if you love the heat)
- 1/2 cup toasted cashews
- Fresh cilantro or green onions for garnish (optional but highly recommended)
Instructions:
1. If cooking fresh rice, rinse the thoroughly under cold water until the water runs clear. This helps remove excess starch. Drain well.
2. In a saucepan, bring the water to a boil. Add the rinsed rice and reduce the heat to low. Cover the saucepan and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the cooked rice with a fork and set it aside.
3. In a large skillet or wok, heat the coconut oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and lightly golden.
4. Add the pineapple chunks to the skillet. Stir-fry for a few minutes until the pineapple is caramalized.
5. Push the pineapple to one side of the skillet, creating an empty space. Crack the eggs into the empty space and scramble them until they are fully cooked.
6. Add the cooked rice to the skillet and stir everything together, combining the vegetables, eggs, and rice.
7. Pour in the soy sauce and sriracha sauce and continue to stir-fry for a couple of minutes to allow the flavors to meld together.
8. Meanwhile, lightly chop cashews so that they are chunky. In a small fry pan heat 1 teaspoon of coconut oil on medium. Add cashew chunks and keep stirring until fragrant and toasted, ensuring not to burn.
8. Remove the skillet of rice from heat and add the half of the toasted cashews. Toss them into the rice mixture and give it a final stir.
9. Serve the pineapple rice hot, garnished with fresh cilantro, green onions and remaining toasted cashews.
