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

Serves: 3-4

You Need

  • 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

DIRECTIONS

  1. 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.
  2. 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.
  3. Add bell pepper, bok choi stems, and carrots.  Cook for 1-2 minutes, until slightly softened.
  4. Add garlic and cook for 1 minute more.  Then add edamame and cook until warmed through, 1-2 minutes.
  5. Add bok choi, and cook for 1 minute more.  Add tamari sauce and toss to combine.
  6. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
  7. Plate rice, and garnish with scallion greens and sriracha.  Enjoy!