This Thai style pineapple fried rice is sweet, savoury and spicy, and super easy to make. Serves 4.
2 cups brown rice
1 cup chopped pineapple
1 cup diced carrots
½ cup frozen peas, thawed
½ cup chopped spring onion
2 tbsp coconut oil
1 tbsp soy sauce
1 tbsp grated ginger
1 tsp Sriracha
½ cup unsalted cashews
2 cloves garlic, minced
Chopped fresh red chilis, to taste
Cook the rice in a separate saucepan. When cooked, let it chill in the fridge for at least two hours.
Heat the coconut oil in a large pan over medium heat. Add the chopped spring onions and sauté until softened. Add the garlic, ginger and carrot and sauté until the carrots are tender. Mix in the pineapple chunks and stir until lightly browned. Add in the rice, peas, soy sauce and Sriracha. Stir frequently for around five minutes, ensuring the ingredients are well combined.
Remove from the heat and divide between bowls. Garnish with red chili, cashews and coriander.
Tip: Serve the fried rice in a hollowed-out pineapple for a tropical look.