Fried rice, but with a tropical twist!
If you’re looking for a meal you can put together quickly, but not have to sacrifice on flavor, this is it.
I love turning to a rice dish like this fairly often because of all the different flavors and textures you can bring together.
The pineapple here brings a sweetness and a brightness that simply cannot be replicated otherwise.
Plus, it has me thinking of much warmer places than here right now!
Hope you enjoy!
Pineapple Fried Rice
Cook and Prep Time: 30 Minutes
- 1 ½ cups Cooked Brown Rice
- 3-4 cloves Garlic, minced
- 1 Yellow Onion, diced
- 1 bunch Scallions, chopped, whites & greens separated
- 2 Carrots, chopped
- 2 heads Baby Bok Choi, chopped, stems and leaves separated
- 1 Bell Pepper, diced
- 12 oz. Shelled Edamame
- 2 cups Diced Pineapple
- 2 tbsp. Tamari
- 1 Lime, juiced
- 1 tsp. Maple Syrup
- 1 tsp. Sesame Oil
- 1 tsp. Gochujang
- Salt, to taste
- Black Pepper, to taste
- Sriracha, optional (for garnish)
- Extra Virgin Olive Oil or Vegetable Stock, for sautéing
- Cilantro, for garnish
- Lime Wedges, for garnish
- Rinse and chop the produce accordingly. In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil. Save scallion greens for garnish.
- Set a wok or large pan to medium-high heat. Add 1 tsp. of olive oil or vegetable stock. Once hot, add onion, and scallion whites. Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
- Add bell pepper, bok choi stems, and carrots. Cook for 1-2 minutes, until slightly softened.
- Add garlic and cook for 1 minute more. Then add edamame and cook until warmed through, 1-2 minutes.
- Add bok choi, and cook for 1 minute more. Add tamari sauce and toss to combine.
- Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
- Plate rice, and garnish with scallion greens and sriracha. Enjoy!