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.
- 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)
- 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.
- 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.
- Finish fried rice with Sriracha (or another hot sauce) at the table if you’d like. Enjoy!
Loved 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 leftovers0 Helpful
Loved 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 Helpful
I 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 Helpful
Flavors 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
So delicious!! My baby couldn’t get enough! We added shredded carrots and bamboo shoots.0 Helpful
Really good flavor. Skimpy serving size. Next time I would add some cauliflower fried rice. The smoothie was good too and made plenty.0 Helpful