Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Week of 8/6/18

Pineapple Fried Coconut Rice
with cashews / bell peppers / eggs

Active: 30 Total: 30
Original GF Paleo Vegetarian
Pineapple Fried Coconut Rice

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.

Dependency
Red Curry Glazed Tofu
Tags
One Pot, Quick and Easy
Proteins
Eggs
Cuisines
Asian - Fusion
Save recipe
91

Ingredients

Metric
Servings:
4
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)
  • 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

  1. Bell peppers / Kale / Garlic / Green onions - Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make sauce - Whisk together garlic, soy sauce, curry paste, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead.)

  3. Limes - Slice limes into wedges. (Can be done up to 3 days ahead)

  4. Pineapple - Defrost and chop if using frozen. Drain and rinse if using canned.

  5. Eggs - Whisk eggs with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. 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.

  2. 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.

  3. Add white parts of green onions (reserve green parts) and saute until fragrant, ~1 minute more.

  4. Add leftover rice, kale leaves, and pineapple and stir to combine.

  5. Push all ingredients to the side, forming a donut in the middle of the wok. Pour in sauce and simmer until it thickens slightly.

  6. Add cashews and scrambled eggs and stir to coat everything in sauce.

  7. Divide fried rice between bowls and top with sesame seeds (if using), green parts of green onions, and lime wedges.

  8. Finish fried rice with Sriracha (or another hot sauce) at the table if you’d like. Enjoy!

Reviews

Ratings

0 reviews