Thai Pineapple Fried Rice
Ingredients
-
2
tablespoons
coconut oil or quality vegetable oil
-
2
eggs
beaten with a dash of salt
-
1 ½
cups
chopped fresh pineapple
-
1
large
red bell pepper, diced
-
¾
cup
chopped green onions (about ½ bunch)
-
2
cloves
garlic, pressed or minced
-
½
cup
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
-
to taste
none
salt
-
handful
none
fresh cilantro leaves, torn into little pieces, for garnishing
Instructions
- 1. Heat a large wok or skillet over medium-high heat and prepare an empty bowl nearby.
- 2. Add 1 teaspoon of oil to the hot pan, then pour in the beaten eggs and scramble them until lightly set. Transfer the scrambled eggs to the bowl.
- 3. In the same pan, add 1 tablespoon of oil, then add the pineapple and red bell pepper. Cook until the pineapple is caramelized and the liquid has evaporated.
- 4. Add the green onion and garlic to the pan and cook until fragrant, then transfer everything back to the bowl with the eggs.
- 5. Lower the heat to medium and add the remaining oil to the pan. Add the cashews and cook until fragrant.
- 6. Stir in the chilled rice and cook until heated through, stirring occasionally.
- 7. Return the egg and vegetable mixture to the pan, breaking up the eggs as you combine everything. Cook until warmed through.
- 8. Add the tamari and chili garlic sauce to taste, squeeze the juice of half a lime over the dish, and season with salt.
- 9. Serve in bowls garnished with lime wedges and cilantro.
Nutrition Facts (estimated)
Servings
2 to 4 servings
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
70mg
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