So if you are one of those folks who needs to follow a recipe exactly, weighing and measuring things out perfectly rather than using taste as your guide…this is not the recipe for you. If you are one of those people who likes your food simple, clean, without a lot of different flavors, textures, and aromas…you too can sit this one out. For the rest of you adventurous cooks…get out your chef’s knife, pre-heat your oven to roasting temp and keep on reading.
Because tonight ladies and gentlemen, this is where Indian, Thai and Chinese collide to create a spectacular cacophony of flavors, a virtual party in your mouth!
Chock-full of protein, healthy fats, fiber, vitamins and minerals, this dish is good for vegans, vegetarians and carnivores alike and just plain awesome. Switch out the rice with cauliflower rice and it is paleo. If you have leftover cooked rice on hand, just use that. Got some roasted veggies just waiting to be used – go for it. This dish aims to please with a little something for everyone!
Mixed-Up Fried Pineapple Rice Recipe
Prep time: 10 minutes; Cook times: 25—30 minutes for rice and vegetable roasting, 10 minutes for pan saute. Total time: 45—50 minutes. Serves: who knows…maybe 6? I could not stop eating it!
Ingredients
4—5 cups of fresh chopped vegetables of your choice – I used broccoli, mushrooms, onions, carrots, red peppers and peas but I could also imagine snow peas, snap peas, asparagus, grape tomatoes, cauliflower, summer squash, broccoli rabe, and/or zucchini working well- 1 C uncooked brown basmati or other long grain rice use 2 C cauliflower rice for paleo
- 1 can of coconut milk – light or full fat, whatever you have on hand
- 1 C of chicken stock, vegetable stock or water use veggie stock or water for vegetarian and vegan
- 1 1/2—2 C fresh pineapple – chopped (do NOT used canned – that is a totally different kind of animal altogether)
- 3 organic eggs, beaten omit for vegan
- 1—3 tbsp fish sauce – to taste use tamari for the veggie and vegan versions
- 1—3 tbsp tamari – to taste use coconut aminos for paleo
- 2—3 tbsp rice wine (do NOT use rice wine vinegar – also a totally different kind of animal) replace with 1 tbsp lime juice or 2 tbsp coconut milk for strict paleo
- 1—3 tbsp curry powder – to taste (I highly recommend Penzey’s sweet curry powder)
- 3 tbsp olive, grape seed or coconut oil – divided
- 1/2 bunch cilantro – washed and chopped, stems and all
- 1 C roasted and salted cashews
- 1/2 bunch of scallions or spring onion tops, chopped (optional but awesome)
- 1/4 C shredded unsweetened coconut (optional but yummy)
- 1/2 C golden raisins (optional but, yup you guessed it, super good!)
- 1—2 C of any of the following: fried/grilled extra firm organic tofu, organic chicken breast strips, ham and/or shrimp (optional) use tofu for the vegetarians and vegans, and anything but tofu for the paleo folks
Instructions
- Throw the rice in a rice cooker or pan with the coconut milk and stock or water – cook until done (on the chewy side of the mushy/chewy spectrum)
- Toss the chopped veggies in a roasting pan with 1 tbsp of olive oil and roast at 425° for about 25 minutes until the veggies are browned but not too soft. Remove from oven (just in case you were thinking about doing something else with it…).
- While those cook, throw the pineapple in a large saute pan, cast iron skillet or wok with 1 tbsp olive oil and cook until starting to brown and release juices. Remove from pan with slotted spoon and set aside.
- Add beaten aggs and scramble; remove from pan
- Add remaining tbsp of oil and cooked rice to the pan and cook on high, stirring frequently for 2—4 minutes.
- Add some of the curry, fish sauce, tamari and rice wine and continue to stir for a couple of minutes or so. Taste it, and add more of any or all, tasting frequently, ’til you really like it
- Add veggies, egg (if using) and pineapple and stir for 2—3 minutes.
- Add cashews, scallions, cilantro, raisins, coconut and/or protein of your choice and stir to combine.
- Throw into some bowls and eat up!
Cooks Note: If you have leftovers in the fridge and they do not seem totally out of place in this dish – toss them in!