We all have those nights when we’re fresh out of meal-prepped food, too tired to cook anything, and so hungry that we will eat anything in site. In these situations take-out is often the solution. While lots of take-out options are known for being high in calories, sodium and fat, it doesn’t have to be that way!
Take Thai food for example (one of our go-to’s for take-out recently). Sure there are plenty of indulgent options like fried rice and pad Thai, but Thai food also has many dishes with lean proteins like chicken, shrimp and tofu, and many Thai recipes are packed with phytonutrient-rich vegetables, herbs and spices.
I love being inspired by flavor combinations when we eat out and I often try making a healthier version at home to save some money and remove some of the guilt. That is where this pineapple fried rice comes in! Although fried rice looks brown in appearance, don’t let that fool you! Typically it’s white rice “fried” in oil and soy sauce. Using brown rice instead of white rice is a really easy substitution which provides more fiber, B vitamins, and minerals including iron, magnesium and copper.
This pineapple fried rice is a quick, healthy weeknight dinner. You will get a little bit of protein from the eggs and cashews, but feel free to make it a more complete meal by adding shrimp, chicken or tofu. Chilled leftover rice works best in stir fries because it doesn’t stick together, so make some extra rice at the beginning of the week if you can plan ahead.
- 2 Tablespoons of canola oil, divided
- 2 eggs, beaten
- 1 ½ cup fresh pineapple, chopped
- 1 large red bell pepper, diced
- ½ cup green onions, chopped
- 2 cloves garlic, minced
- ½ cup unsalted cashews, roughly chopped
- 2 cups cooked and chilled brown rice
- 1 Tablespoon soy sauce or tamari
- 2 teaspoons sriracha
- 1 lime
- Handful of fresh cilantro, roughly chopped
- Heat a large skillet over medium heat and add 1 teaspoon of canola oil. Pour the eggs into the skillet and cook, stirring frequently, until they are scrambled. Transfer the eggs to a large empty bowl and set aside.
- Heat 1 Tablespoon of canola oil in the skillet and add the pineapple and red bell pepper. Cook until the the pineapple starts to caramelize, about 5-7 minutes.
- Add the green onion and garlic and cook until fragrant, about 1-2 minutes. Transfer the pineapple, bell pepper, green onion and garlic to the bowl of eggs and set aside.
- Add the remainder 2 teaspoons of canola oil to the skillet. Add the cashews and cook for about 1 minute. Add the rice and stir to combine. Cook until the rice is warmed through, about 3 minutes.
- Pour the contents of the bowl (eggs, red bell pepper, pineapple, green onion and garlic) back into the skillet and stir to combine. Cook until all of the contents are warmed through.
- Remove from heat and stir in the soy sauce or tamari and sriracha. Squeeze in the juice of ½ the lime. Taste and adjust seasoning as needed.
- To serve, top with fresh cilantro and slice of lime.