Pineapple Fried Rice
- 1 Tbsp. canola oil
- 2 green onions, thinly sliced
- 1 tsp. minced garlic
- 2 eggs, lightly beaten
- 2 cups cooked brown rice (like Birds Eye® Steamfresh®)
- 1 cup frozen diced carrots and peas, cooked
- ½ tsp. ginger
- ½ tsp. white pepper
- ¼ tsp. red pepper flakes
- 2 cups diced pineapple
- ¼ cup unsalted cashews (found in our Natural & Organic department)
- ¼ cup unsweetened shredded coconut
- 2 Tbsp. less sodium soy sauce
- Optional toppings: See Chef's Tips
Directions1. Heat oil in large skillet over high heat. Add onion and garlic and cook for 2 minutes, stirring occasionally. 1. Pour about half of the beaten eggs into skillet and cook for 30 seconds without stirring. Stir in remaining egg, brown rice, carrots and peas, ginger, white pepper and red pepper flakes. Stir fry over high heat for 5 minutes. 1. Stir in pineapple, cashews, shredded coconut and soy sauce and heat until warm, about 3-5 minutes more. 1. Garnish with optional toppings and serve warm.
Top with sliced green onions and chopped cilantro.
For gluten free: Use tamari in place of soy sauce.
Calories 210, Total Fat 9g (Saturated 2.5g, Trans 0g), Cholesterol 60mg, Sodium 240mg, Total Carbohydrate 28g (Dietary Fiber 3g, Sugars 8g), Protein 6g, Vitamin A 15%, Vitamin C 45%, Calcium 4%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Dairy Free Sodium Smart Vegetarian Asian Side Dish