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Pineapple Forbidden Fried Rice

Pineapple Forbidden Fried Rice

Ingredients:

  • For the rice:
  • 1 cup uncooked forbidden rice
  • 1 teaspoon coconut oil or toasted sesame oil
  • 2 cups water
  • Pinch of salt
  • For the scrambled eggs*
  • Nonstick cooking spray (I like avocado oil cooking spray)
  • 2 large eggs + 1 tablespoon water
  • For the fried rice + veggies:
  • 1 ½ tablespoons toasted sesame oil or coconut oil, divided
  • 1 ½ cups fresh or frozen cubed pineapple
  • 3 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1 bunch green onions, chopped (reserve some for topping)
  • 1 red bell pepper, diced
  • 3 cups shredded red cabbage
  • 1/2 cup shredded carrots (or carrots cut into matchsticks)
  • 1/2 cup frozen shelled edamame (thawed)
  • 1 tablespoon chili paste
  • 2 tablespoons gluten free soy sauce or coconut aminos, plus more to taste
  • 1/3 cup coarsely chopped honey roasted or regular cashews (or peanuts)
  • To garnish:
  • ¼ cup fresh chopped cilantro
  • Extra green onion/scallions
  • honey roasted cashews (use regular roasted cashews if vegan)

Instructions:

  1. To make the forbidden rice: Preheat Xtrema Saucepan on low. Add rice and coconut oil place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in saucepan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
  2. While the rice is cooking, you can chop your veggies and cook your eggs. Preheat Xtrema Skillet or Wok on low. Add eggs and water to a bowl and beat slightly with a fork. Raise to medium low heat and spray with a little nonstick cooking spray. Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
  3. Once rice is done cooking, you can start cooking your veggies. Wipe the same Xtrema skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges. 
  4. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.
  5. Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. 
  6. Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. 
  7. Garnish with additional nuts, cilantro and a little extra green onion. Serves

Pineapple Forbidden Fried Rice

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