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]
- 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.
- 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
- Reduce heat to med-low, add ginger, garlic, water chestnuts + carrots, stir for 1-2min and empty into a large bowl.
- In the same pan that you cooked the veggies in, add 1-2T oil and heat over medium.
- Add the rice, tamari [or soy sauce], water and vinegar. Let cook for about 5-7min, stirring every minute or so.
- 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.
- Fold the rice and eggs together.
- Combine the rice + veggies together, in a large bowl, with the toasted sesame oil.
- Taste and add more tamari + sesame oil if needed.
- Top individual portions with the pineapple sauce, sesame seeds, green onion, nori, etc.
- 4c chopped pineapple
- 2t tamari/Bragg’s/soy sauce
- 2t apple cider vinegar
- 1.5T coconut oil
- 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.
- Once hot, add pineapple, tamari + vinegar, stirring occasionally, until the pineapple is golden brown. ~6-10min
- Top on rice.