Pineapple Fried Rice

Elena Duggan

Ingredients:

  • 1 large Pineapple
  • 500g Leftover steamed/ boiled brown rice
  • 50g Coconut oil
  • 1 large onion, finely diced
  • ½ bunch Spring onions, finely sliced
  • 1 medium Red capsicum, finely diced
  • 2 large Eggs
  • 2 cloves Garlic, crushed
  • ½ bunch Coriander, leaves only (reserve stalks and roots for a green curry paste)
  • 1 long Red chili, finely sliced, for presentation
  • 1 Lime, cheeks only for presentation
  • 25g Fried shallots
  • Valcom Red Curry Paste OR
  • 10g Turmeric or 10g curry powder
  • 20g ABC Extra Hot Chilli Sauce
  • 20g Obento Japanese Soy Sauce
  • 20g Squid Brand Fish sauce

Protein Options (a combination is also fine)

  • 250g Chicken thighs, diced, or;
  • 250g Ham, diced, or;
  • 250g Prawn flesh, diced

Optional

  • Replace meat protein with extra eggs for vegetarian option, or tofu for vegan option in which case replace fish sauce with salt to taste.

Method:

  1. Preheat your fan forced oven to 130° Celsius.
  2. Cut pineapple in half along the length. Scoop out stringy core first and discard. Carefully scoop out almost all of the flesh, leaving shell intact with approximately 1-2 cm widths around all edges.
  3. Place open side up on an oven tray and gently warm through whilst cooking the fried rice – maximum 25 minutes.
  4. Whilst pineapple is in oven, dice remaining pineapple flesh into roughly 1.5cm cubes and set aside.
  5. Heat ½ coconut oil in wok to high.
  6. Stir-fry meat of choice and set aside.
  7. Stir-fry onions, capsicum, garlic, turmeric, sambal until fragrant and slightly softened, then set aside.
  8. Add remaining coconut oil in wok and allow returning to high heat before adding the rice. Stir while frying to ensure at least half the rice has a toasted texture and flavour.
  9. Add meat, pineapple and vegetable mix and stir through to combine.
  10. Add eggs, break up yolk and stir through.
  11. Add sauces and cook for another 1-2 minutes.
  12. Fill the pineapple shells with fried rice, and serve with your choice of topping, chili’s, coriander, crispy shallots and/or fresh lime.

Notes

  1. You can add all proteins if you wish or more eggs to increase good fats and protein.
  2. Feel free to make this dish your own, by adding additional diced vegies to increase nutrient density.

Health Notes:

  • Gluten free
  • Grain free
  • Low Fructose / Minimal sugar
  • Keto Friendly
  • Dairy free
  • Vegetarian option
  • Vegan option
  • Pescatarian option

Similar Recipes

Scrambled Eggs with Soda

Scrambled Eggs with Soda

Ingredients: Serves 4 12 eggs, best quality you can afford 150ml sparkling water 2 tablespoons freshly grated parmesan Sea salt and freshly cracked pepper 20g butter 4 thick slices of sourdough, toasted/charred Method: Mix together the eggs, sparkling water, parmesan...

Mushroom, Olive & Ricotta Fusilli

Mushroom, Olive & Ricotta Fusilli

Ingredients: Serves 4 500gm field mushroom finely chopped 2 cups green olives 1/4 bunch mint 1/4 bunch flat-leaf parsley 100gm ricotta cheese fresh Lemon juice and zest 1 clove of garlic 2 fresh red chillies Olive oil 1-cup thick cream 100gm Parmesan cheese Method: In...

Sweet Tooth Salad with Green Beans

Sweet Tooth Salad with Green Beans

Ingredients: Serves 2 Salad 1/8 Australian Kent pumpkin, skin on 1 tsp Australian extra virgin olive oil Pinch sea salt Cracked black pepper 4 Australian Jerusalem artichokes Handful Australian green beans 4 Australian prunes ¼ cup Australian pecans 2 tbsp goats...

Sticky BBQ Pork Belly

Sticky BBQ Pork Belly

Ingredients: 1.5kg Pork belly strips or ribs Marinade 5 tbsp ABC Sweet Soy Sauce (Kecap Manis) 1 Lime (zested & juiced) 1 Red chilli (chopped) 20g Palm sugar 1 tsp Yeo’s Pure Sesame oil 2 tsp Lemongrass (finely chopped) 1 tbsp Oil Method: Blend all the marinade...

Pepper Steak and Blue Cheese Pie

Pepper Steak and Blue Cheese Pie

Ingredients: 1kg of chuck, flank, shin or brisket trimmed and cut into 3cm cubes 2 clove of garlic 1 small bunch of thyme 1 tspn of black peppercorns 500ml Guinness or dark ale 8 shallots peeled 1 tbsp vegemite 500gm bought puff pastry 100gm Stilton blue cheese or...

Korean BBQ Pork

Korean BBQ Pork

Ingredients: 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick Marinade 2 onions, finely chopped 10 garlic cloves, crushed 2 cm piece fresh ginger, finely chopped 250 ml (1 cup) kochujang
 (Korean chilli paste) 4 tablespoons sugar 2...

Print Friendly, PDF & Email