Tried meatless Monday recipe.
Thai pineapple fried rice
Gluten free, vegan, Thai fried rice with pineapple, a great mix of sweet and savory
Course Main Entree
Cuisine Thai
Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings 4 servings
Author Charla https://thatgirlcookshealthy.com/thai-pineapple-fried-rice/
Ingredients
• 3 cups of organic brown rice cooked and chilled
• 1 large papaya peeled and cubed
• A can of 100% pineapple chunks only drain the juice
• 1/2 cup of garden peas organic and local if possible
• 1 cup of mixed bell peppers green and sweet red
• 1 medium sized onion diced
• 3 small scallion chopped
• 2 tsp of coconut amino
• 3 garlic cloves minced,
• 1 tsp of turmeric
• 1 tsp of fresh ginger minced
• 1/2 tsp of Himalayan pink salt
• 1 1/2 tsp of sesame seed oil
• 1/2 tsp of white pepper
• 2 tbsp of coconut oil
• 1 tsp of thyme
Instructions
1. Heat a large wok or heavy duty frying pan over medium heat for 30 seconds before proceeding to melt the coconut oil while rotating the pan.
2. Add the turmeric first to release the flavor before adding in the onion, scallion, garlic and ginger. Sauté until the onions are soft, this should take roughly one minute to achieve.
3. Meanwhile pour in the bell peppers and garden peas, fold them into the sautéed onion mixture. Stir occasionally until the veggies are soft in texture.
4. Now add the pineapple and papaya to the wok along with the cold rice. Combine, coat and stir the entire contents as it slowly begins to take on a yellow hue from the turmeric.
5. Drizzle the coconut amino and sesame oil into the wok and flip once or twice.
6. Then season with thyme, white pepper, pink salt before stir thoroughly to deepen the flavor.
7. Serve accordingly.
Nutrition
Calories: 591kcal | Carbohydrates: 142g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Sodium: 366mg | Potassium: 854mg | Fiber: 10g | Sugar: 24g | Vitamin A: 2190IU | Vitamin C: 116mg | Calcium: 102mg | Iron: 4mg
