Prep Time: 18 mins | Cook Time: 12 mins | Total Time: 30 mins | Yield: Serves 4 to 6
A nice blend of sweet and savoury flavours with a more earthy taste because of the turmeric and coriander. This healthy and delicious Pineapple Fried Rice is ready in 30 minutes!
INGREDIENTS
3 tbsp safflower oil, divided (any high-heat oil works, too)
3 large eggs, whisked
1 c diced yellow onions (about 1/2 large onion)
pinch of salt
1/2 large red pepper, diced
1 large carrot, peeled and diced
1/2 c (70 grams) frozen peas
1 tsp turmeric
1 1/2 tsp ground coriander
6 c cooked jasmine rice
3 tbsp soy sauce or tamari
1 1/2 tbsp brown sugar
1/2 tsp ground white pepper (optional)
1 1/4 c diced pineapple
2 scallions, sliced
3 tbsp chopped basil
HOW TO MAKE PINEAPPLE FRIED RICE
Step 1: In a wok or large saute pan, heat half tbsp oil over medium-high heat.
Step 2: Add the whisked eggs into the hot pan and use a spatula to scramble the eggs for about 30 seconds to a minute or until the eggs are cooked. When done, transfer the cooked eggs to a plate and set aside. If needed, wipe the pan with paper towels.
Step 3: Add the rest of the 2 1/2 tbsp oil into the pan and heat over medium-high heat. Saute the onions with a pinch of salt for about 2 minutes or until the onions begin to soften. Stir in the red pepper, carrots, and peas and cook for 2 minutes more. Add in the turmeric and coriander and stir to coat.
Step 4: Now, add in the rice. Stirring for about a minute or two until cooked.
Step 5: Add the soy sauce and brown sugar in a small bowl. Mix quickly and add into the rice. if using, add the white pepper and stir until mixed.
Step 6: Add the eggs to the rice, then the pineapple and sliced scallions. Stir well.
Step 7: Turn the heat off and stir in the chopped basil.
NOTE:
To balance out the turmeric and sauce with the pineapple, add brown sugar or just leave it out.
NUTRITION FACTS:
The amount for 1/6 of Recipe: Calories: 387, Total Fat 11.3g, Saturated Fat: 1.7g, Sodium: 517mg, Cholesterol: 93mg, Total Carbohydrate: 62g, Dietary Fiber: 6g, Sugar: 10g, Protein 10.7g
Ingredients
- 3 tbsp safflower oil, divided (any high-heat oil works, too)
- 3 large eggs, whisked
- 1 c diced yellow onions (about 1/2 large onion)
- pinch of salt
- 1/2 large red pepper, diced
- 1 large carrot, peeled and diced
- 1/2 c (70 grams) frozen peas
- 1 tsp turmeric
- 1 1/2 tsp ground coriander
- 6 c cooked jasmine rice
- 3 tbsp soy sauce or tamari
- 1 1/2 tbsp brown sugar
- 1/2 tsp ground white pepper (optional)
- 1 1/4 c diced pineapple
- 2 scallions, sliced
- 3 tbsp chopped basil
Instructions
Step 1: In a wok or large saute pan, heat half tbsp oil over medium-high heat.
Step 2: Add the whisked eggs into the hot pan and use a spatula to scramble the eggs for about 30 seconds to a minute or until the eggs are cooked. When done, transfer the cooked eggs to a plate and set aside. If needed, wipe the pan with paper towels.
Step 3: Add the rest of the 2 1/2 tbsp oil into the pan and heat over medium-high heat. Saute the onions with a pinch of salt for about 2 minutes or until the onions begin to soften. Stir in the red pepper, carrots, and peas and cook for 2 minutes more. Add in the turmeric and coriander and stir to coat.
Step 4: Now, add in the rice. Stirring for about a minute or two until cooked.
Step 5: Add the soy sauce and brown sugar in a small bowl. Mix quickly and add into the rice. if using, add the white pepper and stir until mixed.
Step 6: Add the eggs to the rice, then the pineapple and sliced scallions. Stir well.
Step 7: Turn the heat off and stir in the chopped basil.
Notes
To balance out the turmeric and sauce with the pineapple, add brown sugar or just leave it out.
