Recipes
Jump to Recipe
by Jessica June 24, 2013
It’s not very often that I make a recipe and wonder how in the world I ever lived without it.
This is one of those.
And I know I may ACT like I’m not sure how I lived without most things I make before ever making them… but it’s rare that I actually say the words. There is a difference. Because I say so.
It happened on a total whim. I don’t know a thing about making fried rice – in fact, you’ll probably tell me that this isn’t even how you make fried rice but OMG it tastes pretty close to fried rice while being relatively healthy and incredibly fantastic.
In other words, it deserves as many run on sentences as I can manage.
I just wanted something… different, you know? I think it’s fairly apparent that I have a style of cooking and sometimes I just want something that is not my style at all. Like this. It doesn’t seem like my style. I’m not cool enough for it.
I had pineapple fried rice last year and NEEDED to have it again. My kitchen was an atrocious disaster after a day of cooking, I was starving, had the ingredients I thought I needed and decided… why not? There’s just so much flavor here. I cooked the jasmine rice in a mix of coconut milk and pineapple juice. Then added all that stuff you see: red pepper, onions, scallions, caramely pineapple, some scrambled egg and cashews. And it’s all cooked in coconut oil. WIN.
The best best best thing about it is that it’s perfect on it’s own – to say I inhaled it would be an understatement – but it also serves as a great base if you need a little extra oomph. Add in some chicken, shrimp, tofu, pork, scallops – whatever the heck you want. Total versatility.
Yield: 4 to 6
Print Recipe Pin Recipe
5 from 15 votes
Leave a Review »
Ingredients
- 1 cup of brown jasmine rice
- 1 cup of light canned coconut milk
- 1/2 cup fresh pineapple juice
- 1/2 cup water
- 5 tablespoons coconut oil
- 1 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon freshly grated ginger
- 2 cups cubed pineapple
- 2 large eggs, slightly beaten
- 1 1/2 tablespoons low-sodium soy sauce
- 4 green onions, sliced
- 1/2 cup cashews, some chopped if desired
Instructions
In a large saucepan, add rice, coconut milk, juice and water, stirring to combine. Bring to a boil, then cover, reduce to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes. The time will differ depending on your rice, so check the directions and adjust any additional liquid accordingly. For reference, I use Trader Joe’s brown jasmine rice. Let the rice completely cool. You can do this ahead of time!
In a large skillet or wok, melt 1 tablespoons of coconut oil over medium-high heat. Add in onions and peppers with a pinch of salt, then stir and cook for about 2-3 minutes, until slightly soft. Add in garlic and ginger, stirring for 30 seconds. Remove veggies with a large spoon and set aside in a bowl. Increase the heat a bit in the skillet, add another tablespoon of coconut oil and add pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies.
Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside, breaking them apart more with a spatula if you want.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled jasmine rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is a bit crispy and golden.
Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple back in, then stir in the green onions and cashews. Taste and season additionally if desired. Serve immediately. This can be eaten alone or can serve as a great base for chicken, shrimp, pork or tofu!
Course: Main Course
Cuisine: Asian
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
Is there seriously no cheese in this recipe? Don’t even know me.
posted in: Pantry Meals, Recipes, Vegetarian 133 comments
Order My New Book:
Everyday Dinners
Real-life recipes to set your family up for a week of success.
Order Now:Bookshop//Amazon//Target
Barnes & Noble//IndieBound//Apple Books
« Previous PostCurrently Crushing On.
Next Post »Tuesday Things.
Leave a Reply
-
Pingback: currently | sparrows and lilies
-
Rachel Cantrell — Reply
i made this and it was pretty good, i think it needs some curry powder. next time i think i wont use coconut oil, but cut back and use canola or olive oil to help with the saturated fat content.
-
Madeline Del — Reply
This is my all time favourite recipe! I’ve made it many times and am having it again tonight!!!! I put in extra cashews :3 So yummy!!!
-
Pingback: Twosday {April} // Brownies and Zucchini | Brownies and Zucchini
-
Pingback: 20 Delicious Tofu Recipes for Spring | Then Heather Said
-
Pingback: Pineapple Cashew Quinoa 'Fried Rice' - Blahnik Baker
-
Miachel @ spiced curiosity — Reply
Ahhh sounds amazing!
Will have to cook this for company tonight, in between episodes of Orange is the New Black. :)
-
Julie Wallace — Reply
So, I made this tonight for My husband, son and brother. I doubled the recipe, used regular coconut milk (I did not have light at home), an orange bell pepper instead of red (due to freshness of red). I put the coconut milk, pineapple juice and water in the rice cooker with two cups of long grain brown rice and I needed to add about 1/4 cup of water and reset it because I didn’t have quite enough liquid. Everything else I did as described, and this was wonderful and addicting. It felt so fresh with the fresh pineapple I had just used. I cannot wait to eat the left overs (because I doubled the recipe) and I served it with Pad Thai (because I had it already – or the rice would have been plenty), chicken satay sticks with spicy peanut sauce and baby bok chou sautéed. I had more than enough food, but it was delightful, definitely a keeper and I will absolutely make it again and again. My brother said this is about the best friend rice he ever had, and I could have kept eating because it was so good! Anyways, thank you for your recipe!
-
Chris — Reply
This is a great recipe, but when do you add the eggs back? It’s not listed in the directions. Thank you!
-
Sarah — Reply
Oh my :) My SO and I have been looking for great recipes we’d both like involving rice and this is an absolute keeper. I heated a bag of mixed vegetables in the pineapple with natural juice separately and poured it over everything at the end! This looks incredible, Jessica!
-
Pingback: Meal Planning 101 - Dinner Inspiration - Cookie Monster Cooking
-
Natalie @ In Natalie's Shoes — Reply
OMG. Chef and I have an absolute favorite Thai restaurant in Natomas (near Sacramento, about an hour away from us) and we ALWAYS get the pineapple fried rice and smother it in their avocado curry. I literally try to find excuse to drive an hour out just to justify swinging by to get Thai Spoon’s food. Anyway, this will be added to my repertoire so that I can regularly stuff my face with it. Thank you so much for accidentally making this and making my day!
-
Pingback: Meal Plan for Sunday, Feb. 8 – Saturday, Feb. 14 |
-
Pingback: Pineapple Cashew Fried Rice | learningtolovemycooking
-
KC Chapman — Reply
I have made your recipe since you first posted it. It not only is a family favorite it is a favorite of friends! I make a triple batch when i make it for family (they love it leftover just as much).
It is wonderful wrapped like a burrito to take for lunches (simply warm in microwave) and you can add grilled chicken strips for the meat lovers. I add grilled zucchini strips for veggie only and grilled shrimp or grilled fish for Pescatarians!
I have made this for large groups as well and unfortunately there aren’t any leftovers (which is actually a good thing!) When I am going to make several rice dishes for the week I go ahead and make a giant pot of rice. I then take the amount of rice I need to make this and use 1/4 Cup pineapple juice and 1/2 cup coconut milk to every COOKED cup of rice – adding it before adding veggies back in! It soaks in and works beautifully!
Thank you for such a remarkable recipe! -
Pingback: Pineapple Cashew Fried Rice. | Receipts
-
Lea — Reply
I just made this from your 2017 meal lists (had a pineapple that I needed to use) and OH MY! I’m with you on the lack of cheese, BUT this is so delicious!!!!! And easy. I will be making this regularly. Thank you!
-
Pingback: Life Lately: February 2017 – Stay & Roam
-
Pingback: ASIAN PARTY FOOD YOU MUST COOK
-
Pingback: 18 Weeks of Healthier Meal Ideas! 126 of my Favorite Weeknight Meals. - Next Step News
-
Pingback: Menu Plan Monday – January 29, 2018 | Simply Cornish
-
Pingback: Menu Plan Monday – February 5, 2018 | Simply Cornish
-
Pingback: Menu Plan Monday – February 12, 2018 | Simply Cornish
-
Pingback: Menu Plan Monday – March 12, 2018 | Simply Cornish
-
Pingback: Life Lately: February 2016 – Stay & Roam
-
Pingback: Meal Planning 101 - Dinner Inspiration - Cook Nourish Bliss
-
Jeanie — Reply
I make this as written and my family loves it. I’ve made it with other oils, other than coconut oil, at times. Using coconut oil really completes the dish. Great recipe
-
Kelly — Reply
SO good! Have had this pinned for years but just gave it a try. Definitely a new staple in our house! I added chicken. Cooked chicken first on the cast iron then followed rest of instructions as listed.
