We love whipping together fried rice around here. Usually, we make a chicken and vegetable fried rice or a summer mushroom and veggie fried rice, if they're in season. In this case, I wanted something light to add to a Hawaiian-themed meal, and this was the perfect accompaniment!
A few tips for successful, tasty friend rice: 1. using white jasmine rice, not overly wet after cooking - cook it a few minutes extra (to dry it out a bit), or your stir-fried rice will stick together a bit; 2. Have ALL ingredients prepared in bowls or on cutting boards beforehand, since cooking time is quick (I type all ingredients in bold for ease during cooking; 3. Don't stir too much, since you want things to cook at the high heat before you rotate ingredients in the pan.
Pineapple Fried Rice
Serves 4
Make 1 cup white jasmine rice (or rice of your choice) - this yields about 3 cups. If you're making it fresh, let it cook a few minutes longer than normal and sit with the lid cracked after cooking so it dries out a bit. Or, you can use day-old rice so it's a bit more dried out.
In a large frying pan or wok over medium-high to high heat, heat up:
3 Tbsp avocado oil (or another oil with a high smoke point, good for stir-frying)
Cook the following for 3 minutes:
1 onion, chopped
1 tsp minced garlic
1 can (4 oz/127 g) green chilies
1 bell pepper, diced (optional)
Add and cook 4 minutes:
3 cups cooked white jasmine rice (or another cooked rice)
1 baby bok choy, diced (1-2 cups)
1 carrot, peeled and shredded
1-2 cups mushrooms, diced
Push everything to the edge of the wok/pan.
Add, and then scramble:
1 Tbsp avocado oil
2-3 eggs, whisked
Mix everything together and add, cooking 1 minute:
4 Tbsp GF soy sauce (I used Bragg's Liquid Soy Sauce)
Add, stirring briefly, then serve hot:
1 cup finely diced fresh pineapple
Enjoy!
A few tips for successful, tasty friend rice: 1. using white jasmine rice, not overly wet after cooking - cook it a few minutes extra (to dry it out a bit), or your stir-fried rice will stick together a bit; 2. Have ALL ingredients prepared in bowls or on cutting boards beforehand, since cooking time is quick (I type all ingredients in bold for ease during cooking; 3. Don't stir too much, since you want things to cook at the high heat before you rotate ingredients in the pan.
So delicious, flavorful, packed with vegetables and pineapple. Yum!
Pineapple Fried Rice
Serves 4
Make 1 cup white jasmine rice (or rice of your choice) - this yields about 3 cups. If you're making it fresh, let it cook a few minutes longer than normal and sit with the lid cracked after cooking so it dries out a bit. Or, you can use day-old rice so it's a bit more dried out.
In a large frying pan or wok over medium-high to high heat, heat up:
3 Tbsp avocado oil (or another oil with a high smoke point, good for stir-frying)
Cook the following for 3 minutes:
1 onion, chopped
1 tsp minced garlic
1 can (4 oz/127 g) green chilies
1 bell pepper, diced (optional)
Add and cook 4 minutes:
3 cups cooked white jasmine rice (or another cooked rice)
1 baby bok choy, diced (1-2 cups)
1 carrot, peeled and shredded
1-2 cups mushrooms, diced
Add, and then scramble:
1 Tbsp avocado oil
2-3 eggs, whisked
Mix everything together and add, cooking 1 minute:
4 Tbsp GF soy sauce (I used Bragg's Liquid Soy Sauce)
Fried rice, just before adding fresh pineapple!
Add, stirring briefly, then serve hot:
1 cup finely diced fresh pineapple
Enjoy!
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