This pineapple fried rice is my take on a favourite Thai recipe of mine, yes I do like to eat other cuisines aside from Caribbean food. I’m certainly not a one trick pony, in fact I’d render myself as being well versed in the kitchen.
There’s something heavenly when it comes to combining exotic fruit with rice, I cannot quite put my finger on it yet.
My Thai inspired recipe derived from a recent dining session that I had with a few close friends of mine. We went the whole 9 yard and ventured out Thai style. In my city, unfortunately, there isn’t a wide selection of Thai restaurants to choose from which is quite disheartening since I have a love for Thai cuisine.
However I have noticed a few establishments popping up here and there, namely around the periphery of the city as opposed to being in the thick of all the action. I suppose for me that would mean exploring eateries more further a field and with my busy-on-the-go lifestyle I doubt I’ll have enough time to restaurant hop. Perhaps in an ideal world I could, for now I’ll settle for what’s localised.
Rather than hunt for reasonable places to eat, what would to be a more viable option is to practice home style cooking.
After all that’s what I’m here to assist you with?
Let’s forgot spending £££$$ on fine dining and tap into your inner culinary skills. Today I’m going to talk you through how to make this wonderful exotic rice dish and impress your friends/spouse/hot date – you choose.
I promise they’ll be back for seconds and no one will ever need to know Charlene accredited youself with the recipe hookup (just send me a wedding invitation, if you’re making this for your hot date).
I soaked the organic brown rice overnight to release the starch and increase the digestibility of the grains, since sprouted grains aren’t a gluten free option. If you face the bloating and any other gastrointestinal difficulties from grains, then soaking them for a long period time should aid breakdown. Furthermore, soaking grains help to unlock the nutrients inside too, that’s another added health bonus.
I suggest you cook the rice before hand and allow to completely cool before transferring to the refrigerator. Here’s a tipe, always use cold rice for stir fries because the texture of warm rice is too soft to work with.
This meal is not only easy to pull together but a macronutrient (yields a slow release source of carb energy). Rice fried with a medley of ingredients ranging from bell peppers, local organically grown garden peas, fresh papaya, pineapples – canned 100% in juice without any additives or preservatives.
Also some more core ingredients for the recipe include – scallion, ginger, sesame oil, coconut aminos (alternative to soy) garlic. Side note, I added thyme which lent a herbaceous hint of the Caribbean.
C’mon, let’s get cooking!
- 3 cups of organic brown rice, cooked and chiiled
- 1 large papaya, peeled and cubed
- A can of 100% pineapple without the fresh juice, halve the chunks
- 2 tbsp of coconut aminos
- 1 cup of mixed bell peppers (green and sweet red)
- 3 garlic cloves, minced,
- ½ cup of garden peas (organic and local if possible)
- 1 medium sized onion, diced
- ½ tsp of turmeric
- ½ tsp of fresh ginger, minced
- ½ of himalayan pink salt
- 2 tsp of sesame seed oil
- 3 small scallion, chopped
- ¼ tsp of white pepper
- 2tsp of coconut oil
- 1 tsp of thyme
- Heat a large wok or heavy duty frying pan over medium heat for 30 seconds before proceeding to add the coconut oil while rotating the pan.
- Add the turmeric firstly to release the flavour before pouring in the onion, garlic and ginger. Saute until the onions are soft, this should take roughly one minute to achieve.
- Meanwhile pour in the bell peppers and garden peas, fold them into the sauteed onion mixture. Stir occasionally until the veggies are soft in texture.
- Now add the pineapple, scallion and papaya to the wok with the cold rice. Combine, coat and stir the entire contents as it slowly begins to take on a yellow hue from the turmeric.
- Drizzle the coconut aminos and sesame oil into the wok and flip once or twice.
- Then season with thyme, white pepper, pink salt before stir thoroughly to deepen the flavour.
- Serve accordingly.