Pineapple Fried Rice

Pineapple Fried Rice

This may be one of the best dishes I’ve ever made. So good. Allow me to point out that it is not actually “fried” in the traditional sense. No oil was harmed in the making of this recipe.

But it is prepared in a very hot skillet that transforms leftover rice into the perfect balance of sweet, spicy, hot, salty, crunchy, and delicious. It’s my adaptation of a recipe by Chef Del Sroufe, from Forks Over Knives: The Cookbook. My version includes extra rice, pineapple, and cilantro, but less garlic. This truly is a dish special enough for dinner guests, with just a few oh-so-worth-it steps.

Pineapple Fried Rice 2Here’s the play-by-play. Onion, garlic, and serrano pepper are sautéed until tender. Cashews toast in the oven while a zesty brown sauce made with tamari, ginger, garlic, and molasses simmers in a saucepan until thickened. The excitement builds when sauce hits the hot skillet along with brown rice, pineapple, green peas, toasted cashews, and fresh cilantro. Ready to serve.

You’ll want to add this to your regular rotation. It’s sensational!

PINEAPPLE FRIED RICE
Adapted from Forks Over Knives: The Cookbook, by Del Sroufe

1 medium onion, diced
1 serrano chili or jalapeño (seeds removed), diced
1 clove fresh garlic, minced
1 batch of Chinese Brown Sauce (recipe below)
8 cups cooked brown rice (cold, leftover rice works best)
1 1/2 cups canned pineapple tidbits (packed in unsweetened juice), drained, with juice reserved
1 cup frozen baby peas
1/2 cup raw cashews, toasted
1 cup fresh cilantro, chopped

Instructions

Preheat oven to 350 degrees. Toast raw cashews on a baking sheet for 5 to 10 minutes, just until the moment you can smell them. Remove cashews from the oven and set aside.

Prepare the Chinese Brown Sauce (below) and set aside.

Heat a large non-stick skillet over high heat. Add the onion and chili, and steam sauté with a little water to keep vegetables from sticking to the pan. Add reserved pineapple juice, and cook vegetables for about 5 minutes, or until soft and tender. Add extra water if needed.

Add the fresh garlic and cook for another minute or two, stirring constantly. Add the rice, and pineapple. Pour the Chinese Brown Sauce into the hot pan, and combine well.

Finally, stir in peas, and cook just until heated through. Top with cashews and cilantro.  Remove from heat and serve.

Chinese Brown Sauce

1/3 cup Bragg’s Liquid Aminos, tamari, or soy sauce
1/3 cup vegetable broth
1/4 cup molasses
2 teaspoons fresh ginger, grated

Combine all ingredients in a small heavy saucepan, and heat until boiling. Continue to cook for about 5 minutes or until thickened, stirring occasionally. Remove from heat.

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8 thoughts on “Pineapple Fried Rice

  1. I made this last night for the first time-and I had never cooked with molasses. Unfortunately, I didn’t like the brown sauce once I added the molasses in there and it didn’t taste any better once I added it to the rice (although my boyfriend loved it and ate about 3 bowls! :-)). I would love to make this again since I like every other ingredient-could I just make a sauce with soy sauce and vegetable broth do you think? It looked and smelled amazing! I’m just “particular” (or picky as my boyfriend says).

    • Hi Wendy! Absolutely! I am soo happy your boyfriend enjoyed 3 bowls of this! I would say if YOU didn’t care for the molasses flavor though, maybe just try just leaving it out, or using a liquid sweetener that you like more.

  2. Just made it and it is very good. Will be my favorite food to make. My husband and I went vegan/vegetarian 2 months ago. I say both because at times I use a little oil and cheese in cooking. It has been a struggle to learn, cook and eat healthy. I’m not giving up – and all the recipes and cooking tips have been a Godsend; helping us to learn to eat healthy. Thank you so much, Vicki.

    • Hi Kathy! Thanks for your comment! I am so glad you enjoyed this recipe. I applaud your efforts to work toward eating a healthy diet. I know it can be a struggle, so be patient with yourself as you retrain your palate. It’s sooo worth the effort, and congratulations on your success, one healthy plate at a time!

  3. Hi, Vicki, I’m not vegan, nor even a vegetarian, but some of my friends are and others are kosher. I copied this recipe shortly after you posted it. It looked so good! I recently made it and it is indeed scrumptious.

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