Pineapple Cashew Fried Rice

This was a meal that was on my meal plan this week, and I got the recipe from my health coach.  I didn’t want to post the recipe because I knew I would make some adjustments to the recipe to make it my own.  Holy moly!  This was sooo delicious.  Like, I wanted to lick my plate, but I don’t want to teach my 4 year old bad habits.  What’s even better is I have most of the ingredients on hand ALL THE TIME.  Literally the only thing I had to buy was the coconut milk and pineapple.  Even the hubby approved–and said it was better than the one from our favorite Thai restaurant.  Note: I made this with veggies I have on hand.  I didn’t have red bell pepper (which I usually do), so i subbed carrots and zucchini.  Anyway, here’s the recipe:

Ingredients:

1 cup brown jasmine rice (I get mine at Trader Joe’s, but plain brown rice will work too)

1 cup light canned coconut milk

1/2 cup fresh pinapple juice (this I didn’t have, so I just pureed pineapple with a bit of water and it worked great)

1/2 cup water

2-4 tbsp. coconut oil (the original recipe calls for 5, but I cut way down to just what I needed.  It ended up being about 2.5)

1 red bell pepper, chopped

1/2 sweet onion, chopped

4 garlic cloves, minced

1/2 tsp freshly grated ginger (I use those frozen grated ginger cubes in a pinch, but I actually had fresh on hand)

2 cups cubed pineapple (I did more like 1 because it was what I had left).

2 large eggs, lightly beaten

1 1/2 tablespoons low sodium soy sauce

4 green onions, sliced

1/2 cup cashews, some chopped if desired

Directions:

In large saucpan, add rice coconut milk, juice and water, stirring to combine.  Bring to boil, then cover and reduce to simmer.  Cook util the rice has absorbed all the liquid–about 20-30 minutes.  The time will differ depending on your rice.  Let the rice cool completely (I didnt do this).  But this step can be done ahead of time.

In large skillet or wok, melt 1 tbsp of coconut oil over medium-high heat.  Andd onions and peppers with a pinch of salt, then stir and cook for 2-3 minutes until slightly soft.  Add in garlic and ginger, stirring for 30 seconds.  Remove veggies and set aside in large bowl.  Increase heat to high.  Add more coconut oil if needed, and add pineapple chunks.  Stir and cook until golden, about 5-6 minutes.  When done, add to the bowl with the veggies.

If needed add more coconut oil to pan, add eggs, and stir entire time they cook, scrambling eggs.  Break them apart as much as desired.  Take out of pan and place in separate bowl/plate.

Keep the high heat under the pan and add about 1 tbsp coconut oil (or more if desired).  Add in the cooked rice, tossing to coat, and then let sit for 1-2 minutes to crisp up and get that yummy golden color on it.  Stir, breaking apart any pieces and repeat the browning for another 1-2 minutes.  Repeat again until all rice is golden in color or to your desired “doneness”.

Reduce heat to low and stir in the soy sauce.  Remember to start small…you can always add more but you can’t take it away.  Add the veggies and egg back in.  Then stir in the green onions and cashews.  Taste and adjust any seasonings as you see fit.

This can be served alone as a YUMMY vegetarian dish, or with shrimp, chicken, pork, or we put ham in ours.  Doesn’t it look so yummy…even with my awful phone picture?!

 

 

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