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Pineapple Fried Coconut Rice
with cashews / bell peppers / eggs

Name: Pineapple Fried Coconut Rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Bell peppers, any color, diced; 3 leaves Kale, leaves and stems chopped and separated; 2 cloves Garlic, chopped; 2 stalks Green onions, chopped, green and white parts separate; 2 Tbsp Soy sauce, low-sodium; 1 tsp Curry paste, red (sub any color curry paste); 1 tsp Fish sauce (opt); 1 tsp Vinegar, rice; 1/2 tsp Oil, toasted sesame; 1 Limes, wedges; 1/2 cup Pineapple chunks, frozen or canned; 4 Eggs; 1 Tbsp + 1 Tbsp Oil, cooking; ~1 1/2 cups Coconut rice, cooked (leftover from Tuesday); 1/2 cup Cashews, roasted and unsalted; 1 tsp Sesame seeds (opt); 2 tsp Sriracha (opt) (sub hot sauce of choice)

Active: 30 Total: 30

Original GF Paleo Vegetarian

Tuesday's leftover coconut rice contributes an extra layer of flavor to this quick weeknight meal with savory aromatics and a hint of sweetness from pineapple.
Smarts: If you don't have leftover coconut rice, any cooked rice will work in this recipe.

Dependency

Jerk Chicken Thighs

Ingredients

Metric

Servings:

Pineapple Fried Coconut Rice:

Bell peppers, any color - 1 , diced
Kale - 3 leaves , leaves and stems chopped and separated
Garlic - 2 cloves , chopped
Green onions - 2 stalks , chopped, green and white parts separate
Soy sauce, low-sodium - 2 Tbsp
Curry paste, red - 1 tsp (sub any color curry paste)
Fish sauce (opt) - 1 tsp
Vinegar, rice - 1 tsp
Oil, toasted sesame - 1/2 tsp
Limes - 1 , wedges
Pineapple chunks, frozen or canned - 1/2 cup
Eggs - 4
Oil, cooking - 1 Tbsp + 1 Tbsp
Coconut rice, cooked (leftover from Tuesday) - ~1 1/2 cups
Cashews, roasted and unsalted - 1/2 cup
Sesame seeds (opt) - 1 tsp
Sriracha (opt) - 2 tsp (sub hot sauce of choice)

Prep

Bell peppers / Kale / Garlic / Green onions - Prep as directed and store separately. (Can be done up to 5 days ahead)
Make sauce - Whisk together garlic, soy sauce, curry paste, fish sauce, vinegar and toasted sesame oil. (Can be done up to 5 days ahead.)
Limes - Slice limes into wedges. (Can be done up to 3 days ahead)
Pineapple - Defrost and chop if using frozen. Drain and rinse if using canned.
Eggs - Whisk eggs with some salt and pepper.

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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.
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.
Add white parts of green onions (reserve green parts) and saute until fragrant, ~1 minute more.
Add leftover rice, kale leaves and pineapple and stir to combine.
Push all ingredients to the side, forming a donut in the middle of the wok. Pour in sauce and simmer until it thickens slightly.
Add cashews and scrambled eggs and stir to coat everything in sauce.
Divide fried rice between bowls and top with sesame seeds (if using), green parts of green onions and lime wedges.
Top fried rice with sriracha at the table, if you’d like. Enjoy!

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