Pineapple “Unfried” Rice
Garnish with fresh cilantro for a great lookin’ plate!
Today we will be using a recipe from the YouTube show, The Chef and The Dietician. They call it Pineapple Unfried Rice. Ya’ know, fried rice…only not fried. No oil and veggie-packed folks, about as healthy as you can get! Bring it on!
This is a super tasty recipe. Hubby and kids approved and I, of course, loved it.
I used the veggies that I had on hand from this week’s CSA box instead of the ones that they suggest.
Chopped and Ready!
It is a versatile recipe and the combo of pineapple with cilantro is out of this world! Like, crazy good! It is easy to throw together on a weeknight and tasty enough to serve to guests. I think that it is safe to say that this is a hit! You could easily scale this recipe up or down to fit your appetite and family size. Though it packs great as a lunch to-go, so I don’t think you should scale it down…just pack it up in individual servings and eat it at school, work or anywhere your adventures take you.
Some things to note:
#1 A confession…You may notice from one of the pictures that I made this recipe using white rice, not the uber-healthy brown version. Sue me! I had some leftover and I just went with it. “Waste not, want not”, right?!
#2 I used shredded carrots, but this is a great place to try out the salad sprinkles that we made earlier this week. You really could use any combination of veggies that you happen to have on hand, even leafy greens could make up some of the vegetables in this.
#3 They suggest coconut aminos but Bragg’s or regular soy sauce will give you the same flavor profile, use what you have and “taste it as you make it”!
Saute in juice…zero added fat.
Pineapple Unfried Rice
Ingredients:
2 cups pineapple chunks
1 cup pineapple juice
3-4 cups chopped or sliced veggies (I used carrots, broccoli, broccoli greens, and green garlic)
Grate some ginger in as well (my addition to the original recipe)
4 cups leftover (meaning already cooked) brown rice
Stir in leftover rice.
½ cup soy sauce (Bragg’s or tamari or coconut aminos are all fine here)
1 bunch of cilantro, chopped
Instructions:
Heat pan on medium high with ½ cup of the pineapple juice. Cook your vegetables, garlic and ginger. Put rice in with the veggies and continue to stir as it all cooks. Add the other ½ cup pineapple juice if needed and the soy sauce. Then add the pineapple and cilantro. Stir to combine. Serve and enjoy!
I hope that your family likes this as much as mine does. It really is a great template for any combination of veg that you are enjoying from your CSA box or farmstand purchase.
