Pineapple Fried Rice
Sweet and salty, this pineapple fried rice is a tropical experience bold in flavor and so easy to make. Need some ideas to use those lonely vegetables? This is the perfect recipe to make and easy to adjust for whatever you have available.
- 1 cup Jasmine/Basmati rice
- 1 cup water
- 1/2 tsp salt
- 1 bunch kale (2 cups)
- 2 medium carrots
- 1 bunch broccolini (or broccoli)
- 1 large pineapple We only use 1/2 of the pineapple flesh.
- 1 clove garlic
- 3 tbsp soya sauce tamari for gluten-free
- 1 tbsp oil Coconut or olive oil
- 1 tbsp coconut sugar
- 2 tbsp peanuts for garnish
- 1 lime for garnish
While the rice is cooking, peel the carrots, wash and chop the vegetables. Crush the garlic.
Heat the oil in a wok on medium high.
Add the garlic and fry for 30 seconds before adding the remaining vegetables.
Fry for 3-4minutes. Once the rice is done, add this to the wok and add the soy sauce and coconut sugar.
Stir through. Add the pineapple and stir for 1 minute.
Remove from heat. Plate the fried rice in your pineapple bowls and garnish with peanuts and lime juice.
This recipe makes 2 full portions if eating as a full meal or 4 portions of a side dish.
Substitute any of the vegetables with what you have available.
The goal is to not overcook the rice. 10 minutes is perfect.
Leftovers can be stored in an airtight container in the refrigerator for 4 days.