Servings: 4
Pineapple Fried Rice
If possible, try and use fresh pineapple for the recipe. This recipe also works well with frozen vegetables. There is no need to defrost the vegetables before cooking with them.
Ingredients
- 3 tablespoons safflower oil, divided (any high-heat oil works, too)
- 3 large eggs, whisked
- 1 cup diced yellow onions, about 1/2 large onion
- pinch of salt
- 1/2 large red pepper, diced
- 1 large carrot, peeled and diced
- 1/2 cup frozen peas, (70g)
- 1 teaspoon turmeric
- 1 1/2 teaspoons ground coriander
- 6 cups cooked jasmine rice
- 3 tablespoons soy sauce or tamari
- 1 1/2 tablespoons brown sugar, (see note 1)
- 1/2 teaspoon ground white pepper, optional
- 1 1/4 cups diced pineapple
- 2 scallions, sliced
- 3 tablespoons chopped basil
Instructions
- Heat 1/2 tablespoon of oil in a wok or large sauté pan over medium-high heat. When the pan is hot, add the whisked eggs and scramble it with a spatula. Continue scrambling until eggs are cooked, about 30 seconds to 1 minute. Transfer eggs to a plate and set aside. If the wok or pan is dirty, wipe it down with paper towels.
- Heat remaining 2 1/2 tablespoons of oil over medium-high heat. Add the onions and a pinch of salt and cook until the onions start to soften, about 2 minutes. Mix in the red pepper, carrots and peas and cook for another 2 minutes. Add the turmeric and coriander and stir until the vegetables are coated with the spices. Add the rice and mix well with the vegetables. Continue cooking and stirring the rice for about 1 to 2 minutes.
- In a small bowl, quickly mix the soy sauce (or tamari) with the brown sugar and pour that sauce over the rice. Add the white pepper, if using, and stir until well incorporated.
- Add the eggs, pineapple and sliced scallions to the rice and stir to distribute. Turn off the heat and mix in the chopped basil. Serve immediately.
Notes
- I added brown sugar to the recipe to balance out the turmeric and soy sauce with the pineapple. If you would rather not add any additional sugar to the fried rice, feel free to leave it out.
- Substitutions: If you have curry powder on hand, you can use that to replace the turmeric.
Nutrition
Serving: 1serving | Calories: 580kcal | Carbohydrates: 93g | Protein: 16g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 140mg | Sodium: 775mg | Fiber: 10g | Sugar: 15g
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