This. This is so good it’s not fair. I could eat buckets full of this stuff. The pineapple is a genius idea (not my idea so it’s okay to toot someone else’s horn, right?) Oh my. I can’t say much else. Just make this.
Pineapple Peanut Fried Rice
Adapted from How Sweet It Is
1 cup jasmine rice
1 cup coconut milk
1/2 cup pineapple juice
1/2 cup water
5 Tbsp olive oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 tsp freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 1/2 Tbsp low sodium soy sauce
4 green onions, sliced
1/2 cup peanuts
In a large pot, add rice, coconut milk, pineapple juice, and water. Bring to a boil and then cover and reduce to a simmer. Cook until all liquid has been absorbed (about 20-30 minutes) and then set aside to cool.
Heat 1 Tbsp olive oil on a large skillet over medium-high heat. Add in onion and peppers and cook for 2-3 minutes until slightly soft. Add garlic and ginger and stir for 30 seconds. Remove veggies and place in a bowl to the side.
Increase the heat slightly, add another Tbsp olive oil and add your pineapple. Stir until golden- 5-6 minutes and add to veggie bowl.
Add 1/2 Tbsp olive oil and cook eggs. Continuously stir in eggs for 1-2 minutes. Break them as much as you’d like. Add to veggie and pineapple bowl.
Add 2 1/2 Tbsp olive oil and add the cooled jasmine rice, tossing to coat. Let it sit for 1-2 minutes so that it gets a little crisp and golden. Mix again and let it sit for another 3-4 minutes, breaking up any chunks of rice along the way.
Reduce the heat to low and add in the soy sauce. Add veggies, pineapple and eggs back in. Mix thoroughly. Then, add your green onions and peanuts. Taste and season as you’d like. Serve immediately.