Spicy Ginger Pineapple Fried Rice
A quick and slightly spicy stir fry of ginger, a medley of vegetables, sweet pineapple and brown rice.
Ingredients
- 5 tablespoons low-sodium tamari
- 1 tablespoon hoisin sauce
- 3/4 teaspoon fish sauce
- 1/2 teaspoon sriracha
- 3/4 teaspoon dark brown sugar
- 1/4 teaspoon white pepper
- 1 tablespoon coconut oil
- 1 tablespoons minced fresh ginger or more to taste
- 2 cloves fresh garlic minced
- 1 medium carrot peeled and finely diced
- 1 small red onion chopped
- 1 small serrano chile halved and sliced (seeds removed for less heat)
- 1 cups chopped fresh pineapple
- 1/3 cup frozen peas
- 5 cups leftover cooked brown rice
- 4 green onions sliced for garnish
Instructions
- In a small bowl combine tamari, hoisin, fish sauce, sriracha, brown sugar and white pepper. Whisk to combine and set off to the side.
- In a large 12-inch skillet or wok, melt 1 tablespoon coconut oil over medium-high heat.
- Once hot, add in ginger, garlic and carrots. Cook, stirring often for 2 to 3 minutes.
- Scoot the carrot-ginger mixture off to the side of the pan before adding in onions and serranos, stir fry for 3 to 4 minutes or until onions start to soften.
- Toss with the carrots and scoot it all to the side before adding in the pineapple. Let the pineapple sear, undisturbed for 2 minutes before adding in the peas, stirring and cooking for 2 minutes.
- Add in brown rice and sauce, tossing to combine. Cook stirring often until rice absorbs the sauce and is heated through.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 74g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1441mg | Potassium: 464mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2800IU | Vitamin C: 31mg | Calcium: 63mg | Iron: 3mg