Pineapple Fried Brown Rice

Pineapple Fried Brown Rice is fresh, healthy and satisfying. It is hearty enough for a meal, great for vegetarians and anyone following a gluten-free diet.  I love the burst of pineapple in each bite, and the sweetness combined with the spiciness of the red pepper flakes. It is also a great way to use up vegetables and  leftover rice.  You can also cook an egg at the beginning of the recipe as an option, and typical in fried rice. It is my preference to skip the egg.  I served this dish with Shrimp on the Barbie, however it is a great side for just about any grilled, baked or pan-fried meat. 

The secret to great fried rice is using cold, cooked rice and a high heat.  I prefer brown rice for the fiber and structure, and like the way the grains stay separate when cooked properly.  I use a “fuzzy logic” rice cooker for perfect rice every time. Basically that means the rather than setting a timer, the rice cooker adjusts the time for the amount of water and rice. The only downside is that I never really know how long the rice will cook. This batch of brown rice took almost two hours! Rice is very tricky to me. The exact proportions of the rice to water make a big difference as well as the type of rice.

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Pineapple Fried Brown Rice

Pineapple Fried Brown Rice is fresh, healthy and satisfying. It is hearty enough for a meal, great for vegetarians and anyone following a gluten-free diet. I love the burst of pineapple in each bite, and the sweetness combined with the spiciness of the red pepper flakes. It is also a great way to use up vegetables and leftover rice. The secret to great fried rice is using cold, cooked rice and a high heat.

Course Rice

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Author Homemade Italian Cooking with Cara

Ingredients

• 2 tablespoons peanut oil
• 1 small sweet onion diced
• 3 cloves garlic minced
• 2 inch piece fresh ginger peeled and minced
• 1 red bell pepper seeded and diced
• 2 carrots peeled and diced
• 1 stalk celery diced
• ½ teaspoon red pepper flakes
• 1 teaspoon black pepper
• 1 cup fresh pineapple diced
• 3 cups cooked brown rice cold and separated
• 2 tablespoons soy sauce
• ½ cup cilantro chopped
• 1 lime cut in wedges

Instructions

• Heat peanut oil in wok over high heat.
• Add onion and cook until wilted.
• Add garlic, ginger, bell pepper, carrot, celery, and red & black pepper. Mix and allow to cook until they are fragrant and slightly cooked, about 2 minutes.
• Add the pineapple and cook over high heat another 2 minutes or until the pineapple starts to soften.
• Add cold rice by handfuls and the soy sauce. Mix/stir so everything is combined. Keep turning so the rice does not burn on the bottom, but is thoroughly reheated.
• Add the cilantro and cook 1 minute longer.
• Serve with lime wedges.