Pineapple Fried Coconut Rice
with cashews / bell peppers / eggs
With leftover coconut rice from earlier in the week, this fried rice comes together super fast. Curry paste and pineapple give the finished product a sweet and spicy contrast in this dish that got great reviews when first featured in 2016.
Ingredients
- 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)
Nutrition Facts
Prep
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Bell peppers / Kale / Garlic / Green onions - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Make sauce - Whisk together garlic, soy sauce, curry paste, fish sauce, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead.)
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Limes - Slice limes into wedges. (Can be done up to 3 days ahead)
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Pineapple - Defrost and chop if using frozen. Drain and rinse if using canned.
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Eggs - Whisk eggs with some salt and pepper.
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Make
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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.
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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.
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Add white parts of green onions (reserve green parts) and saute until fragrant, ~1 minute more.
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Add leftover rice, kale leaves, and pineapple and stir to combine.
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Push all ingredients to the side, forming a donut in the middle of the wok. Pour in sauce and simmer until it thickens slightly.
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Add cashews and scrambled eggs and stir to coat everything in sauce.
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Divide fried rice between bowls and top with sesame seeds (if using), green parts of green onions, and lime wedges.
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Finish fried rice with Sriracha (or another hot sauce) at the table if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
40 reviews
I bulked this up with 4 full servings of rice, 2 bell peppers, a large can of pineapple and doubled the sauce. Given all that I probably could have added another egg or 2 but it’s delicious regardless. It also works out great even if you need to make the rice from scratch without coconut milk.
0 HelpfulLoved loved loved this. Love being able to throw a bunch of randoms that need to be used (jalapenos, carrots, garlic scapes) in and have it be a success! Only thing was the serving size felt a little light. We ended up with not very much left for leftovers
0 HelpfulLoved this recipe as a way to use up pretty much anything in the fridge - it's so flexible. We had pork to use up so we added that after the egg cooking step, and then used spinach/cabbage/peas/corn because we didn't have kale or bell peppers. Definitely going to be a go-to for us.
0 HelpfulI think I've made this meal around 5 times now. I've added a variety of veggies, used different grains and it's delicious every time!
0 HelpfulFlavors were great! We all enjoyed this but thankfully my husband wasn’t home because 4 servings barely fed me and two boys. Next time I’d add cauliflower rice. Or even leave the kale out of the mix and sauté up a whole head to put the stir fry on. Smoothies are always a hit as the boys after dinner treat.
0 Helpful