Cashew Coconut Fried Rice

Serves 4



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


  1. 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.pineapplefriedrice_1
  2. 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.
  3. Increase heat, add 1 tablespoon coconut oil and pineapple.  Cook until beginning to caramelize, about 5 minutes. Remove from heat and set aside.
  4. 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.
  5. Finally, heat 2 ½ tablespoons coconut oil in wok; add cooked jasmine race, toss and stir often, let crisp, about 2-3 minutes.
  6. 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:  Originally featured in the April 2014 issue of Validity.

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