sweet n’ salty pineapple fried rice
Chinese food and health don’t generally get along in my neighborhood.
When we parade down the street to China Town it is often in the wee hours when our cravings for grease and sodium tolerance hits an all time high. No one really needs that much ‘seasoning’ in a dish but the pull of those saucy garlic bok choy is pretty undeniable after a night of celebrating.
If you are a human with a tongue, you probably enjoy the satisfaction of a dish bursting with sweet AND savory components. This pineapple fried rice satisfies that void for takeout while packing some serious plant protein, fiber and nutrients. I even hid some superfood seeds in there-HA!
You’re going to love digging into this richly savoury bowl with surprising bursts of tart juicy pineapple.
You’re going to love it so much, by the time it’s ready to serve you will have probably ‘sampled’ most of it.
But maybe that’s just me.
- 1-2 T coconut oil
- 2 cups long grain brown rice, cooked and cooled (for best results)
- 1/2 cup raw sunflower seeds/cashews
- 2/3 cup frozen green peas, thawed
- 1 large red pepper, diced
- 2/3 cup pineapple chunks, juices reserved (canned works great)
- 2 cloves garlic, minced
- 1 T ginger, minced
- 1 bunch of green onions, green and white parts sliced thinly
- 4 T tamari or low sodium soy sauce
- 1/2 cup pineapple juice
- 1/2 t sesame oil
- juice of half a lime
- hot chili sauce, to taste
- In a large pan or wok on medium heat, toast your sunflower seeds or cashews for 2 minutes until lightly toasty. Set aside.
- In the same pan heat a large dollop of coconut oil on medium-high heat. Add in red pepper, 2/3 of green onion, and pineapple chunks, stirring occasionally for about 5 minutes. Add in garlic and ginger, stirring again to incorporate.
- With heat on high, add in your cold rice and cook for another 5 minutes until lightly toasty and fragrant.
- Fold in green peas and toasted seeds.
- With pan still cooking on medium, pour in tamari, sesame oil and pineapple juice and stir thoroghly.
- Season with as much chili sauce as you can handle and finish with the juice of half a lime and the rest of the green onions. Adjust with a pinch of salt or more lime if needed!