I hit the Winter Farmers Market this morning (yes it’s indoors!) and picked up spinach and potatoes for the next few days. One of the local wineries was also there with their Kombucha, so I had to pick some up as my treat for the Super Bowl party tomorrow. Let’s just clear the air, so there is no question. Yes, I am watching the Super Bowl tomorrow, even tho the Packers are not in in. But I am not cheering for either team. I am going to the party to hang out with awesome friends that we have not seen in a while and watch the commercials and the halftime show.
But that’s enough about that!
When I first saw this recipe for Pineapple Fried Rice, I didn’t know what to think. It just sounded weird. But then I thought about it more and decided that I needed to give it a try. Well, this and about 10 other recipes that I have found recently that I want to try!
So I took advantage of a nice quite house this afternoon and hit the kitchen to make 2 different new recipes. The second one, I technically only started. I made the sauce for my 7 layer nacho dip that I bringing for the Super Bowl tomorrow, so you will just have to wait on that one.
The Pineapple Fried Rice however was amazing! The blend of flavors was spot on! Plus I am always a fan of meals that are prepared in 1 pan! Yes, you will have a cutting board, knife and a few measuring cups to wash, but everything is prepared in one pan!
Next time I might play with added a little extra pineapple and maybe less red pepper (personal preference) but overall, this one is a winner!
Keep in mind, this does have crushed red pepper so it can give some good heat to the dish depending on how much you add!
How good was this?
Let’s just say that there might not be any leftovers by the time the boys get home! I’ve already had 2 bowls and am seriously considering heading back for more!
- 1/2 cup raw cashews, chopped (65g)
- 3/4 cup red onion, diced (100g)
- 1 cup red bell pepper, diced (130g)
- 1 cup carrot, peeled and finely diced (135g)
- 1 celery stalk, diced
- 3/4 cup pineapple, chopped into 1/2″ cubes (280g)
- 2 garlic cloves, minced
- 2 teaspoons ginger, peeled and finely minced or grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon dried red chili flakes (use 1/2 teaspoon if you like spicy)
- 2 cups COOKED brown rice (275g)
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons coconut aminos
Prep and measure out all your ingredients first because you will be putting them together rather quickly once you get started on the recipe.
Heat a large wok or heavy bottomed skillet over medium heat for about 2 minutes. Add the cashews and roast for about 3 minutes, stirring often, until they begin to brown. Remove the cashews from the skillet and set aside to cool. After they are cool, chop them up and set aside until you serve your rice.
Keep the skillet over medium heat and add the onion, red bell pepper, carrot and celery and cook for about 5 minutes, until the vegetables just begin to soften, but still have some crunch to them.
Add the pineapple, garlic, ginger, turmeric powder, coriander powder and dried red chili flakes and cook for about 4 minutes, stirring often, until the pineapple begins to lightly brown. Note: if you have a lot of moisture in your pan, you can turn the heat up to high briefly to help the pineapple brown up.
Add the COOKED rice, soy sauce and coconut aminos and cook, stirring often, for 3 minutes, turning the heat up to high for the last 30 seconds or so.
Top your rice with the toasted cashews and dig in!
If you give this one a try, let me know what you think!