Tropical Fried Rice

Tropical Fried Rice

 

This is an easy, healthy and delicious summertime (or anytime) dish. I love it because it also makes enough for leftovers. 

Don't worry if you don't have a wok. You can make this in a large skillet or pot. I like Le Creuset Non Stick Fry Pan, Le Creuset Non Stick Braiser or, of course, the Le Creuset Wok.

If you don't have Tastefully Simple products, here is the link to the product that I'm using in this recipe Mango Grill Sauce. In lieu of this product, you could use tamari sauce, soy sauce with a little fish sauce. It won't be as tropical, though. :) I also love their Avocado Oil and used that in this recipe, too.

Very Important- Make sure that all of your ingredients are chopped, prepped and ready to go! This will go fast. I even like to line them up in order of appearance. Like they're waiting backstage.

The Pineapple - If you're using a whole pineapple and making the hollowed out pineapple boats, cut the pineapple in half and use a sharp knife to cut around the outer edge (of the inside) to create a bowl shape and then cut across like you're cutting a pan of brownies. Then scoop it out with a large spoon. You're not going to use all of the pineapple, so you'll have extra.

Super fancy and technical depiction of the inside of a half pineapple and dotted lines of how to cut it. -------------->

Get 'em ready and line 'em up!

What You'll Need:

Avocado Oil or Canola Oil (I use Tastefully Simple Avocado Oil)

2 Eggs, beaten

1 pound of boneless, skinless Chicken Thighs, cut in bite sized pieces

Pineapple - whole fresh one or canned. About 1 1/2 - 2 cups

Red Bell Pepper, diced

Carrots, thinly sliced. About a cup

Fresh Ginger, peeled and minced. 2-3 Tbsp 

Broccoli, cut into bite sized pieces. About 1 1/2 cups

Green Onion, sliced. About a cup

Fresh Garlic, minced. 2-3 Tbsp

Jasmine Rice, prepared the day before. 3 cups (prepared)

1 Lime

Cilantro 

Sriracha Sauce

Tastefully Simple brand Mango Grill Sauce or Soy Sauce or Tamari

 

 

What You'll Do:

First, you'll need to have some prepared Jasmine Rice on hand. Shortcut: Use prepared, frozen white rice. Heat it up the day before and then pop it in the frig overnight. Boom. You're the boss. 

I made my rice in my Le Creuset Rice Pot, well of course I did! But you can prepare rice in any appropriate vessel according to package directions.

For the Le Creuset Rice Pot:

1 1/2 cup of water

Large pinch of Salt

1 cup of Jasmine Rice - rinsed well in running water

Combine Rice, Water and Salt in the Rice pot over low/med heat and bring slowly to a boil without the lid or the pot insert. 

Reduce to the lowest setting on the stove and put in the insert. 

After 15 minutes, your rice should be perfect and fluffy. 

Heat up the wok or skillet over med/high (if using cast iron) or higher. If you aren't using non stick, you will obviously need to use more oil, so please adjust. Add a little oil anytime you need to.

Eggs are ready

 

Add the beaten eggs and scramble until done, keep it in a little pancake form and remove to a large bowl. 

 

 

 

 

 

 

Eggs and Pineapple

Add a little oil (about a tablespoon) to the wok/skillet and add the pineapple. Stir until there are some brown caramelization marks and then put the pineapple in the bowl with the eggs.

 

 

 

 

 

Starting the chicken

 

Next, add a little more oil and cook the chicken until it is completely done and a little browned and put it in the bowl with the pineapple and eggs.

 

 

 

 

Ginger and carrots are next. Slightly brown and remove.

Then Broccoli and Green Onions. Don't overcook. Add Garlic for about the last minute. Remove to bowl.

Cook the Red Pepper, but don't overcook. You want it to keep some crispness. Remove.

The bowl is getting full, but the wok/skillet is empty. Add a little more oil and then 3 cups of rice. Stir and heat it all up, getting some crispy edges if you want. Add enough of the Mango Grill Sauce to get some flavor. About a half cup and a squeeze of sriracha for a little heat. 

Add all of the cooked ingredients in the bowl back into the wok/skillet and stir to combine and reheat. Add the egg last and break it up into little pieces. (I clear a little spot in the pan and break it up there). Add more of the sauces if needed to taste. 

Serve in the pineapple boats or a large bowl. Garnish with Cilantro and a squeeze of fresh lime. Enjoy!