1 cup dry jasmine rice
1, 14 oz can “Light” coconut milk
¼ cup fresh pineapple juice
½ cup water
5 tablespoons coconut oil
1 red bell pepper, chopped
½ yellow onion, chopped
4 garlic cloves, minced
½ teaspoon fresh grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
1 ½ tablespoon low-sodium soy sauce
4 green onions, sliced
½ cup cashews, roughly chopped
- In large sauce pan, add rice, coconut milk, pineapple juice and water. Stir to combine. Bring to a boil, cover, reduce to a simmer, and cook until rice absorbs the liquid. This takes about 20-30 minutes. Remove from heat and allow to cool.
- In a large skillet or wok, melt 1 tablespoon coconut oil over medium heat. Add onions, peppers, a sprinkle of salt and pepper, and sauté for 5-10 minutes. Reduce heat to low, add garlic and ginger, and stir for 1 minute, being careful not to burn the garlic. Remove veggies from heat.
- Increase heat, add 1 tablespoon coconut oil and pineapple. Cook until beginning to caramelize, about 5 minutes. Remove from heat and set aside.
- Now, add ½ tablespoon coconut oil to skillet along with eggs. Stir the entire time, scrambling and chopping with spatula for 2-3 minutes. Remove from heat and set aside.
- Finally, heat 2 ½ tablespoons coconut oil in wok; add cooked jasmine race, toss and stir often, let crisp, about 2-3 minutes.
- Reduce heat to low, stir in soy sauce, veggies, pineapple, egg, green onion, and cashews. Taste, and if desired, add a little extra soy sauce. Serve immediately!
Recipe heavily adapted by Katie Hayes from: www.howsweeteats.com. Originally featured in the April 2014 issue of Validity.