Making Thai Pineapple Fried Rice

I find it impossible to make the correct amount of rice for a meal so I always end up with extra. I finally found the perfect use for the leftover rice. You can make rice just for this recipe, but it comes out better if the rice is refrigerated for a bit first.

High Protein Rice Mixture

Rather than use plain rice, I made a blend of rice, quinoa, and green lentils. This mixture feels like rice, but the lentils and quinoa add additional protein. I made enough to use it for 2 Buddha bowls, 3 servings of Thai fried rice, and to have it as a side for another meal (2 small servings). This is the recipe I used; feel free to make half a batch if you don't want that much!!!

1 cup long-grain white rice

1 cup dry lentils

1 cup quinoa

4 cups water

Combine in a large saucepan. Bring just to a boil, stir, and then reduce to a low simmer. Simmer until the mixture is tender and the water has been absorbed. If the mixture is not quite tender but the water has been absorbed, add a little more water. Stir the mixture a few times during the process to gauge water absorption and assess the tenderness. If you don't watch it, it can easily stick to the bottom of the pan and burn, so keep an eye on it.

I kept it plain since I was using it in several other dishes and wanted to flavor it as I used it, but you could also add in minced garlic, salt, pepper, or other herbs and spices. You can also use broth instead of water for additional flavor. Essentially, make it like you would make white rice.

Watch Me Make It

The Recipe

I found the original recipe HERE, and I did not change it too much. This delicious recipe makes enough for 2-3 entrees or 4 side servings.

Ingredients

2 TBSP coconut oil, divided

2 eggs, beaten

1 pineapple, peeled, cored, and diced

1 red or orange bell pepper, diced

1 serrano or jalapeño, diced (skip if you don't enjoy heat)

4 scallions, chopped

2-3 cloves garlic, minced

heaping 1/2 cup raw cashews, roughly chopped or whole

2 cups cooked and chilled white rice (or rice, lentil, quinoa mixture)

1 TBSP soy sauce

1 TBSP chili garlic sauce or sriracha

1 lime, divided (1/2 to juice into the rice, the other half to wedge as garnish)

small handful of cilantro, bigger stems removed

Optional - shrimp (5-7 per person if serving as an entree), chunks of tofu or chicken - marinated in lime juice, garlic powder, and salt

Directions

1. In a wok or large skillet, heat 1 tsp oil and cook scrambled eggs. Transfer to a large bowl.

2. Add 1 TBSP oil to the wok and cook peppers and pineapple until tender and the liquid has cooked off. Then add scallions and garlic. Cook for about a minute and transfer to the bowl with the eggs.

3. Add the remaining 2 tsp of oil to the wok. Cook cashews until they start to get golden in color, then add rice and stir to combine. Heat until rice is hot all the way through.

4. Pour the contents of the bowl back into the wok and stir everything together, being sure to break up the scrambled eggs. Heat through.

5. Remove the pan from the heat and add soy, chili sauce, and the juice of 1/2 lime. Stir to combine. Transfer to dinner bowls.

6. If using, cook shrimp (or other protein) in the wok over medium heat for about 2 minutes per side. As soon as the shrimp lose the grey translucent color and become white and pink, remove them from the pan and divide them between dinner bowls. If using tofu, cook until warmed and maybe a little crisp on the edges. If using chicken, be sure it is cooked through. Divide among the serving dishes.

7. Garnish with chopped cilantro and serve with a wedge of lime.

Sounds delicious, right? Trust me, it is!!!!

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