PINEAPPLE FRIED RICE
PINEAPPLE FRIED RICE--30 MINUTE MEAL
I made this last week and promised I'd it with ya'll!! Now the recipe only called for one serving--I basically quadrupled the recipe and made a few of my own modifications to make it work to my families taste--and what I had on hand. For instance it calls for fish sauce. TRUTH: I tried this once--and nearly barfed upon opening the bottle--I omit it from any recipes--I just can't handle the smell and I'm sure the taste once in the food is hardly noticeable but I just can't.
So here you have it!
PINEAPPLE FRIED RICE--
source; Fixate
Ingredients:
(Remember I 4x the recipe to make it count as 4 servings)
2 Tbsp. low-sodium organic chicken broth--I used Pineapple juice ( I had no broth on hand) `
1 tsp. coconut sugar
½ tsp. curry powder
¼ tsp. cornstarch (preferably GMO-free)--truth be told--totally forgot to add this!
1 tsp. extra-virgin organic coconut oil
1 clove garlic, finely chopped
1 Tbsp. chopped raw peanuts or cashews--this is what I used.
¼ cup cubed pineapple
¼ cup broccoli and carrots
1 large egg, lightly beaten
½ cup cooked brown rice
DIRECTIONS:
1. Combine broth, sugar, curry powder and cornstarch; whisk to blend and set aside.
2. Heat oil in skillet over high heat,
3. Add garlic, cashews--stirring for 1 minute
4. Add pineapple, broccoli, carrots and cook stirring for 2-3 minutes or until pineapple caramelizes around the edge.
5. Push ingredients to side of skillet, add eggs, cook stirring constantly for 2-3 minutes or until scrambled.
6.Add rice, cook for another minute
7. Add sauce from step 1, cook and stir for about 2-3 until all ingredients are dry or it is done to your liking.
8. Place in bowl and eat.
My boys ate it all up in a matter of minutes--the curry and pineapple together make a really yummy flavor!!
Enjoy!
For all my Bootcampers out there--One serving equals:
1/2 green
1/2 purple
1/2 red
1/2 orange
1 yellow
2 TSP
You gotta add this to your meal prep rotation!
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