It’s not very often that I make a recipe and wonder how in the world I ever lived without it.
This is one of those.
And I know I may ACT like I’m not sure how I lived without most things I make before ever making them… but it’s rare that I actually say the words. There is a difference. Because I say so.
It happened on a total whim. I don’t know a thing about making fried rice – in fact, you’ll probably tell me that this isn’t even how you make fried rice but OMG it tastes pretty close to fried rice while being relatively healthy and incredibly fantastic.
In other words, it deserves as many run on sentences as I can manage.
I just wanted something… different, you know? I think it’s fairly apparent that I have a style of cooking and sometimes I just want something that is not my style at all. Like this. It doesn’t seem like my style. I’m not cool enough for it.
I had pineapple fried rice last year and NEEDED to have it again. My kitchen was an atrocious disaster after a day of cooking, I was starving, had the ingredients I thought I needed and decided… why not? There’s just so much flavor here. I cooked the jasmine rice in a mix of coconut milk and pineapple juice. Then added all that stuff you see: red pepper, onions, scallions, caramely pineapple, some scrambled egg and cashews. And it’s all cooked in coconut oil. WIN.
The best best best thing about it is that it’s perfect on it’s own – to say I inhaled it would be an understatement – but it also serves as a great base if you need a little extra oomph. Add in some chicken, shrimp, tofu, pork, scallops – whatever the heck you want. Total versatility.
Yield: serves anywhere from 2-6, depending on how you eat it
1 cup of brown jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid - about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe's brown jasmine rice. Let the rice completely cool. You can do this ahead of time!
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden - about 5-6 minutes. Add to the bowl of veggies.
Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you'd like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in soy sauce - if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!
Is there seriously no cheese in this recipe? Don’t even know me.