Fruity & Fresh Pineapple Fried Rice
- Yours truely, Nicole xx
- Feb 2, 2019
- 2 min read
This dish is exactly what I am talking about when I say "Eat a rainbow"
Need I say more...
Just look at it...
Admire it...
*drools*
Note: These serve sizes are an estimation.
I made this in bulk to feed a whopping 11 people, and naturally I over estimated. So I have tried to make them as accurate as possible to reduce any waste for you guys!
SERVES: 11 people
PREP TIME: 15 minutes | COOKING TIME: 30 minutes
Ingredients
4 cups brown rice (or 2 family packets)
2 tbsp sesame oil
Sesame seeds
2 long chilli, diced
2-3 cups red cabbage, shredded or as diced as possible
2 red capsicum, diced
3-4 shallot stalks (spring onion), sliced
2 carrots, cut into match sticks or grated
2 bok choy bundles, chopped
2 cups frozen peas
2 tins pineapple (in juice), diced
unsalted peanuts
2 tbsp tamari
Note: I split the recipe and made everything in 2 smaller batches because I didn't have a pan big enough to cook everything at once
Methods
Heat the sesame oil in a large frying pan with chilli and sprinkle of pepper. Fry for 1-2 minutes.
Slowly add the bok choy, cabbage, capsicum, shallots, carrot, peas and pineapple. Stirring through each time and frying for 1-2 minutes each.
Add a sprinkle of unsalted peanuts, tamari and sesame seeds.
Cook rice as per packet instructions
Add rice and toss together for another 2-3 minutes.
Serve and enjoy
This recipe was inspired by Ellie Bullen's cookbook called "Elsa's Wholesome Life"
You may have noticed that a lot of my recipes are inspired by recipes in her book.
You may notice that all her recipes are all vegan, however I am not vegan or vegetarian. I never follow her recipes 100% (nor do I follow any recipe to the T), but I always use them as just a guide. I like to make them my own by taking out ingredients I don't like and adding in things I do like!
For instance in this recipe I did not add tofu, satay sauce or bean sprouts. Simple because I didn't want to.
Enjoy xx
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