Thai Pineapple Fried Rice
Thai Pineapple Fried Rice
GF V
This healthy fried rice goes perfectly as a side dish served with salmon, chicken or tofu. Pineapple is a fabulous source of vitamin C, which is essential for a strong-functioning immune system, healthy skin and is needed for iron absorption. Pineapple is also loaded with phytochemicals called flavonoids, which have potent antioxidant and anti-inflammatory properties that help protect against cardiovascular disease and certain types of cancers.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 whole ripe pineapple
- 1 organic egg
- 1 tbsp milk
- 1⁄2 large red capsicum, diced
- 3 shallots, sliced
- 1/3 cup frozen or fresh peas
- 3 cloves garlic, minced
- 1⁄2 tsp ginger paste
- 3 cups cooked basmati rice
- 1⁄4 tsp ground turmeric
- 1-2 tbsp tamari
- Pinch chilli flakes
- Handful coriander, roughly chopped
- 1/3 cup roasted cashews
Method
- Cut your pineapple in half lengthways. Cut out the flesh and then keep the outside skins as bowls to serve your fried rice in. You want around 2 cups of diced pineapple for your fried rice.
- Whisk an egg with 1 tbsp of milk, then fry in a frying pan over medium heat. Flip and cook both sides. Cut into dice on a chopping board and then set aside.
- Add capsicum, shallots, peas, garlic, ginger, and pineapple to your frying pan and cook for 4 mins. Add rice, egg, turmeric, tamari, chili flakes, and coriander and toss through cashews, and cook for another 3 minutes.
- Serve fried rice in pineapple bowls.
- Tip: Cook the rice the day before and put it in the fridge. This will make your rice less sticky.
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