If you are trying to add more rice into your diet as you become gluten-free, or you are just a huge fan of rice and need to try something with a twist, the following recipe is for you! Packed with flavour and easy to make, this dish won’t have you spending hours agonizing over how to jazz up your dinner. And as a bonus, you can use up your leftover rice from the night before! Simply pair with a warm, saucy curry or stew, and you’ll have yourself a plate of comfort food for the cold nights ahead. Try a coconut milk-based curry if you are also dairy-free!
By Sonam Patel, B.Sc
Pineapple Fried Rice Ingredients:
- Oil (for cooking)
- Salt and Pepper
- 5 Garlic Cloves, minced
- 1.5” Ginger piece, minced
- 1 Onion (cooking or red), medium-sized, chopped
- 2-3 Eggs
- ¼ cup Cashews (unsalted, raw), chopped into quarters
- 6 cups Balsamic rice, cooked
- ¼ cup Soy sauce (approx.)
- ¼ cup Rice wine vinegar (approx.)
- ¼ cup Sriracha sauce (or to taste)
- 1 cup Pineapple, chunks (fresh or canned will work)
- 2 Green onions, sliced
Pineapple Fried Rice Method:
- Heat oil in a large pot or wok on medium heat.
- Add garlic cloves, ginger and onions, sauté until onions are partially cooked.
- Crack eggs into a bowl and beat with a fork until combined, add to the pot.
- Stir egg mixture until cooked (just like scrambled eggs). Add cashews and combine them.
- Season with salt and pepper, to taste. Add cooked rice to the pot and stir in.
- Season with soy sauce, Sriracha sauce, and rice wine vinegar. Stir in pineapple chunks.
- Take the pot off the heat and garnish with green onions.
- Serve with chili paneer, any curry (masaman, green, panang, etc.), or other saucy dishes.
Sonam Patel has been working for the Pacific Wellness Institute as a clinical assistant. She holds a Bachelor of Science, Human Kinetics & Nutritional and Nutraceutical Science degree from the University of Guelph. Currently, she is pursuing a diploma of Acupuncture, Moxibustion and Traditional Chinese Medicine at Eight Branches Academy of Eastern Medicine in Toronto.