Pineapple Cashew Fried Rice

5 Jan

adapted by how sweet it is

We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!

Ingredients:
1 cup of whole grain/gluten free 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
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired

Instructions:
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).

In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.

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.

Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled  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 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, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!

SO good!!! and HEALTHY! Enjoy!

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M.S.

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2 Responses to “Pineapple Cashew Fried Rice”

  1. Ziggy January 6, 2014 at 2:13 pm #

    She’s Back!!!!!

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