cooking · Dinner

Pineapple Fried Rice

For a couple years I worked for a Thai importer and got spoiled by all the food products that would come through. Working for them encouraged me to try new meals out often. Only thing was…some of them were not so *cough* healthy or good for you 😉 Why does good tasting food have to be so fattening? There is the million dollar question!

I love Pineapple Fried Rice – that combination of savory/sweet/salty is great tasting. Often though it is an oil slick – which tastes great but I know I don’t need. So I have been working on a version that is better for us. I added in chicken for the guys, but this is fine to do vegetarian, and honestly? I like it better without meat but that is just me!

You can make it with fresh pineapple and a large fresh tomato seeded and chopped. I used canned items to focus on what most of us would have in our cupboards in winter. Without meat added in, it is a frugal dish.

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Pineapple Fried Rice

Ingredients:

1 cup Jasmine rice

1 20-ounce can pineapple chunks, well drained

1 14.5-ounce can diced tomatoes, well drained

1 large white onion, peeled and chopped

1 pound boneless chicken breast, cubed small

1 Tbsp canola oil

2 Tbsp lower sodium soy sauce

2 tsp ginger powder

2 tsp mild curry powder

2 tsp diced dried garlic or 8 small cloves fresh, minced

1 Tbsp dried or fresh chopped chives

Directions:

Bring 2 cups water to a boil in a small saucepan. Add in the rice, stir well, cover tightly and lower heat to low. Cook for 20 minutes. Remove from heat and fluff up. Place in a large heat proof bowl and let cool for 10 minutes, stirring often to release heat. Place in the refrigerator for a couple hours.

In a large nonstick pan or wok, heat the oil over medium high heat. Add in the chicken and onion, stirring often till browned and cooked through.

Add in the dry seasonings and toss to coat. Add in the pineapple and tomatoes, then the rice. Stir constantly to combine, then sprinkle slowly with the soy sauce. Keep stir frying till hot and a crust starts forming on the bottom of the pan.

Add more soy sauce as desired.

Serves 2 to 4, depending on appetite. It served 3 perfectly.

~Sarah

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