This Pineapple Fried Rice Bowl with Peanut Sauce is a delicious fusion of flavors, and perfect for a cozy night in. (Great for family movie night too.) I add lots of veggies, including broccoli, cauliflower, and red cabbage or chopped radicchio to leftover rice, plus fresh pineapple and fresh cilantro, along with an easy Peanut Sauce.
For the base, any rice works – use your favorite. I really like combining brown and black rices together in my rice cooker for this. Black rice really takes this dish to a whole new level, but certainly use brown (or any other) rice alone if you prefer.
Black rice (sometimes called Black Pearl or Black Forbidden) can be used interchangeably with brown rice in your rice cooker. (And by the way, I’m a huge fan of Zojirushi rice cookers – these really do make AMAZINGLY delicious rice!) I measure them together, using half and half. The flavor (and the texture!) of the combination is outstanding – plus black rice has especially powerful antioxidants thanks to the phytonutrients called anthocyanins, which are the natural pigments responsible for purple plant foods, including black rice.
Now back to this recipe. Definitely make the rice ahead of time if you can, because it’s best if the rice is chilled. We love this dish and hope you do too! Let me know if you try it, and Happy March!
PINEAPPLE FRIED RICE BOWL WITH PEANUT SAUCE
Peanut Sauce
1/2 cup natural peanut butter
2 tablespoons date syrup
2 tablespoons balsamic vinegar
2 teaspoons hot sauce (such as Cholula)
juice
of two fresh limes
water
Pineapple Fried Rice
1 large sweet onion, diced
1 jalapeño (seeds removed), diced
1 clove fresh garlic, minced
2 tablespoons fresh ginger, minced
12 ounces frozen baby broccoli
10 ounces frozen riced cauliflower
1 1/2 cups shredded red cabbage or chopped radicchio
1 cup frozen baby peas (optional)
8 cups cooked brown rice or/and black rice (cold, leftover rice works best)
kosher salt and coarsely ground black pepper, to taste
dash Cajun or Creole seasoning
1 fresh pineapple (skin removed and cored), diced
Garnish
1 to 2 cups fresh cilantro, chopped (optional)
Instructions
To make the Peanut Sauce, add the first 5 ingredients (peanut butter through lime juice) to a 16-ounce liquid measuring cup. Fill with just enough water to bring mixture to just barely above the 1 1/2-cup line. Stir ingredients to combine well and set aside.
Heat a large nonstick skillet over high heat. Add the onion and sauté with a little water to keep from sticking to the pan as needed. Add jalapeño, garlic, and ginger, and continue sautéing for another minute or two.
Top with baby broccoli, riced cauliflower, cabbage or radicchio, and baby peas. Continue to sauté, until vegetables are almost tender, stirring occasionally and adding another splash of water as needed.
Over the vegetables in the hot pan, add the rice. Season to taste with salt and coarsely black pepper, and a dash of Cajun or Creole seasoning.
Mix in diced pineapple. Top with Peanut Sauce. Heat mixture briefly – just until warmed all the way through. Garnish with fresh cilantro and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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