I found this recipe (and photos) on Cookieandkate.com. It looks absolutely amazing. I can’t wait to try it…and I obviously couldn’t wait to share it. It has great ingredients, but as always, you can tweak it to fit your lifestyle!
2 tablespoons coconut oil or quality vegetable oil
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnishing
- Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough add 1 teaspoon oil. Pour in the eggs and cook until they are scrambled and lightly set. Transfer the eggs to the empty bowl.
- Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
- Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
- Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.
This recipe is so easy to follow. It yields 2-4 servings and takes under 30 minutes to make! It doesn’t get much better than that. Head to the grocery store and stock up on ingredients so you can enjoy this healthy meal sometime this week!