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Pineapple Fried Coconut Rice

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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)

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Pineapple Fried Coconut Rice

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

      Directions

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      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!

      Chef

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