Ingredients

Adjust Servings:

	1 Bell Peppers Bell peppers, any colour, diced
	3 leaves Kale Kale, leaves and stems chopped and separated
	2 cloves Garlic Garlic - 2 cloves, chopped
	2 Allium (Onion) Green onions, chopped, green and white parts separate
	30 mL Soy sauce Soy sauce, low-sodium
	5 mL Curry Paste Curry paste, red (sub any colour curry paste)
	5 mL Fish Sauce Fish sauce (opt)
	5 mL Vinegar Vinegar, rice
	2 mL Sesame Oil toasted sesame
	1 Lime Limes, wedges
	65 g Pineapple Pineapple chunks, frozen or canned
	4 Eggs Eggs
	15 mL + 15 mL Cooking oil Oil, cooking
	185 g Rice Coconut rice, cooked
	57 g Cashew nut Cashews, roasted and unsalted
	10 mL Sriracha Sriracha (opt) (sub hot sauce of choice)

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Pineapple Fried Coconut Rice

Name: Pineapple Fried Coconut Rice
Yield: 4
Cuisine: Universal
Ingredients: Bell Peppers: 1; Kale: 3 leaves; Garlic: 2 cloves; Allium (Onion): 2; Soy sauce: 30 mL; Curry Paste: 5 mL; Fish Sauce: 5 mL; Vinegar: 5 mL; Sesame: 2 mL; Lime: 1; Pineapple: 65 g; Eggs: 4; Cooking oil: 15 mL + 15 mL; Rice: 185 g; Cashew nut: 57 g; Sriracha: 10 mL

Features:

Cuisine:

This delicious Coconut & Pineapple Fried Rice will add a touch of style to your Caribbean-inspired dinner table! Can be served in a pineapple, it’s sure to impress your friends and family.

Serves 4
Medium

Ingredients

1 Bell Peppers
Bell peppers, any colour, diced
3 leaves Kale
Kale, leaves and stems chopped and separated
2 cloves Garlic
Garlic - 2 cloves, chopped
2 Allium (Onion)
Green onions, chopped, green and white parts separate
30 mL Soy sauce
Soy sauce, low-sodium
5 mL Curry Paste
Curry paste, red (sub any colour curry paste)
5 mL Fish Sauce
Fish sauce (opt)
5 mL Vinegar
Vinegar, rice
2 mL Sesame
Oil toasted sesame
1 Lime
Limes, wedges
65 g Pineapple
Pineapple chunks, frozen or canned
4 Eggs
Eggs
15 mL + 15 mL Cooking oil
Oil, cooking
185 g Rice
Coconut rice, cooked
57 g Cashew nut
Cashews, roasted and unsalted
10 mL Sriracha
Sriracha (opt) (sub hot sauce of choice)

Directions

Coconut & Pineapple Fried Rice will be a lovely addition to your Caribbean Fete as a side dish, or you can add chicken, shrimp, or tofu and make it the main event.

Steps

1 Done	PREP Bell peppers / Kale / Garlic / Green onions - Prep and store separately.
2 Done	Make sauce - Whisk together garlic, soy sauce, curry paste, fish sauce, vinegar and toasted sesame oil.
3 Done	Limes - Slice limes into wedges.
4 Done	Pineapple - Defrost and chop if using frozen. Drain and rinse if using canned.
5 Done	Eggs - Whisk eggs with some salt and pepper.
6 Done	MAKE Heat a wok over medium-high heat. Add first part of cooking oil and then eggs. Scramble eggs until they are cooked to your liking. Set eggs aside and return wok to heat.
7 Done	Add second part of cooking oil and then bell peppers and kale stems to heated oil. Saute until bell peppers are tender, 2 to 3 minutes.
8 Done	Add white parts of green onions (reserve green parts) and saute until fragrant, ~1 minute more.
9 Done	Add leftover rice, kale leaves, and pineapple and stir to combine.
10 Done	Push all ingredients to the side, forming a donut in the middle of the wok. Pour in sauce and simmer until it thickens slightly.
11 Done	Add cashews and scrambled eggs and stir to coat everything in sauce.
12 Done	Divide fried rice between bowls and top with sesame seeds (if using), green parts of green onions, and lime wedges.
13 Done	Top fried rice with sriracha at the table, if you’d like. Enjoy!