Pineapple Fried Rice
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Parker Feierbach
To give this rice more an island vibe, we fried the rice and veggies in coconut oil. If you don't have any on hand, use a neutral oil (like canola) instead. And if you're feeling fancy, consider serving the rice in pineapple bowls...preferably under our garlicky ginger shrimp.
Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
20
mins
Ingredients
2
tbsp.
coconut oil
1
medium onion, chopped
1
red bell pepper, diced
1
c.
diced fresh pineapple
3
cloves garlic, minced
1/4
c.
cashews, chopped
3
c.
cooked rice (preferably day old)
1/2
c.
frozen peas, thawed
Juice of 1 lime
2
tbsp.
low-sodium soy sauce
1
tsp.
Sriracha
2
large eggs, beaten
2
green onions, thinly sliced
Directions
- In a large skillet over medium heat, heat oil. Add onion, peppers, and pineapple and cook until vegetables are soft and pineapple is caramelized, about 5 minutes. Stir in garlic and cashews and cook until fragrant, 1 minute more.
- Stir in rice and peas, then add lime juice, soy sauce, and Sriracha. Cook to coat and warm rice, about 3 minutes more.
- Push rice to one side of the skillet and add eggs. Stir constantly until almost fully cooked, then fold into rice mixture.
- Garnish rice with green onions and serve.
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