Earlier this week, the LCNY team indulged on a delicious ‘Pineapple Fried Rice’ dish. This Thai inspired dish was so tasty we had to share the recipe with you! And believe it or not, this fried rice is a healthy and inexpensive dish anyone can make. We loved the combination of sweet, caramelized pineapple with Thai spices. This meal comes together very quickly once you start cooking, so make sure all your ingredients are prepared before you turn on the heat!
This recipe definitely requires a cast iron skillet and a sharp knife. Of course, in any recipe, you can add whatever extra flavors you are craving. Chilled leftover rice works best in stir-fries because the rice won’t clump together so cook the rice in advance and cool for some time.
The ingredients you will need are as follows:
• 2 tbsp. coconut oil
• 2 eggs, beaten with a dash of salt and pepper
• 1 ½ cups fresh chopped pineapple
• 1 large red bell pepper diced
• ½ bunch of green onions sliced
• 1 cup green pigeon peas
• 2 cloves of garlic pressed or minced
• ½ cup chopped raw cashews (optional)
• 2 cups cooked and chilled brown rice preferably brown jasmine rice
• 1 tbsp. low sodium soy sauce
• 1 to 2 tsps. Chili garlic sauce or sriracha
• 1 small lime, halved
• Season with salt to taste
• Handful of fresh cilantro leaves, chopped for garnishing
Directions are easy! Heat in a large wok, a teaspoon of olive oil. Pour in the eggs and stir occasionally until the eggs are scrambled and lightly set. Transfer the eggs into an empty bowl. Now add another tablespoon of oil to the pan and add the pineapple and red peppers. Cook, stirring constantly until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onions and garlic.
To make it even tastier, we sautéed the onions and peppers in the coconut oil first. Cook while stirring constantly, and then transfer the contents to the bowl of eggs. Add the remaining oil with the cashews to the pan as they slowly roast to perfection. Add the rice to the pan and combine and stir. Pour the rest of the contents in the bowl back into the pan and stir and combine.
Once the contents are warmed through, add the soy sauce and sriracha to taste. This is the best part! Squeeze the limejuice over the dish and stir again. Season to taste with some salt and pepper. Transfer the servings into bowls or dishes and garnish with torn cilantro leaves. And you’re finished! Enjoy!
MAKE IT VEGAN/EGG FREE: Skip the eggs by heating the pan and then start cooking with step 2. This fried rice would be great with crispy baked tofu, which you could toss in during the last step. MAKE IT
GLUTEN FREE: Make sure to use a certified gluten-free soy sauce (tamari is usually gluten free).
STORAGE SUGGESTIONS: The dish tastes great the next day, whether reheated or served at room temperature.
Yours in Style,
Lauren Cecchi New York Team
post in : Lauren Cecchi