Monday, January 23, 2012

Weekly Recipe: Pineapple Fried Rice

Sometimes I think I could be a vegetarian.  That's something I never thought I'd be saying but I really prefer vegetables to meat.  When I eat, I like to make my last bite a bite of my favorite part of the meal.  If there's bread involved, that usually fits the bill but if not, it's almost always going to be a vegetable.  

Several months ago I was watching some cooking program (maybe even last season's Top Chef) and the chef caramelized some pineapple.  I can't remember the details of it but it involved roasting in the oven, I think, and the end result left the judges swooning.  So when I came across this recipe from Ashley at the Edible Perspective, I knew I wanted to give it a try. 

I loved the how the soy sauce added to the cooked pineapple gave it a nice sweet and savory contrast.  The sauce leftover from this cooking method really makes the dish.  With the hearty vegetables in the rice, who needs meat?!  

**The only adaptation I made was to sub in additional sunflower oil in place of the coconut oil in the Pineapple Sauce.

Pineapple Fried Rice
by:  The Edible Perspective

  • 2c short or long grain brown rice + 4c water
  • 3/4lb/12oz sugar snap peas
  • 1c carrots, thinly sliced
  • 2c bell pepper, sliced
  • 1c bean sprouts
  • 1, 8oz can sliced water chestnuts, drained
  • 1/2T toasted sesame oil
  • 2.5-3T tamari/Bragg’s/soy sauce
  • 2T water
  • 2T apple cider vinegar
  • 2 large garlic cloves, minced
  • 2T ginger, minced
  • 3-4T sunflower oil
  • 2 eggs
  • hot sauce, like sriracha [optional]
  1. In a large pot, add 1T oil over medium heat.  Once heated, add brown rice and brown for 5-7min, stirring a few times, until just starting to brown.  Add 4c of water, bring to a boil, stir once, reduce heat to simmer + cover for 50min.  DO NOT stir or uncover while cooking.  After 50min, take the rice off the burner [still covered!] and let sit for 10min, then fluff with a fork.
  2. Over med-high heat, add 1T oil to a large pan.  Once hot, add sugar snap peas, peppers, + bean sprouts.  Stir every few minutes, until crisp + lightly browned.  ~6-8min
  3. Reduce heat to med-low, add ginger, garlic, water chestnuts + carrots, stir for 1-2min and empty into a large bowl.
  4. In the same pan that you cooked the veggies in, add 1-2T oil and heat over medium. 
  5. Add the rice, tamari [or soy sauce], water and vinegar.  Let cook for about 5-7min, stirring every minute or so.
  6. If cooking eggs, whisk 2 in a bowl.  Create a well in the middle of the rice, add the egg in and cook like scrambled eggs.
  7. Fold the rice and eggs together.
  8. Combine the rice + veggies together, in a large bowl, with the toasted sesame oil. 
  9. Taste and add more tamari + sesame oil if needed.
  10. Top individual portions with the pineapple sauce, sesame seeds, green onion, nori, etc.
Pineapple Sauce
  • 4c chopped pineapple
  • 2t tamari/Bragg’s/soy sauce
  • 2t apple cider vinegar
  • 1.5T coconut oil
  1. Right after emptying the veggies into a bowl, in step 3, add the coconut oil to a cast iron skillet [or pan/pot] over med-high heat.
  2. Once hot, add pineapple, tamari + vinegar, stirring occasionally, until the pineapple is golden brown.  ~6-10min
  3. Top on rice.


  1. Looks really tasty and delicious.

  2. This would have went nicely when the sweet and sour chicken I made last week. I will be making this for sure!

  3. Yum...this looks really good! We've been in the mood for Chinese, so might need to make this!

  4. Oh my! I love pineapple! Might have to add this to our shopping list for next week.

  5. Yum! That looks really good. Hope you all are settling in!

  6. This looks delicious. I could be a vegetarian too, especially with filling dishes like this.