Lately I’ve been really into quick but still healthy meals. Working full time is great… but when I get home from a long day and an even longer commute, half the time I want to just curl up on the couch with my soft blanket and my Kindle, and the other half of the time I want to bake doughnuts, cookies, and muffins and skip dinner entirely. No idea why this disparity, but dinner is usually not my highest priority. But ya gotta eat, right? So I’ve been turning to quick meals that are still healthy and that make loads of leftovers to eat all week long, like this fabulous Pineapple Fried Rice. This crave-worthy dinner can be made in about 20 minutes so it’s awesome for busy or lazy nights when you just want something yummy but not heavy.
I started off this dish with the Asian Cuisine Cooking Oil from STAR Fine Foods which they graciously sent me to try out. If you can’t find this at your local grocery store, just add a little ginger [fresh or ground] and some extra soy sauce as the veggies are sauteing. Normally I wouldn’t think of using special infused oils on an ordinary weeknight, but I’m beginning to change my mind. They really make an ordinary dish shine–and cut down on my prep time so I can get back to my book sooner. :) #librarianalert
For this batch of fried rice, I used garlic, carrots, edamame, peas, and green beans, but feel free to use whatever veggies you want. I’m thinking some sugar snap peas and broccoli would be good to try next time. What we especially loved about this vegetarian fried rice was the subtle sweetness of the pineapple with the salty soy sauce and sesame oil. Oh man, what a combo! This dish was hearty enough without meat [I totally think fried rice is one of those dishes where meat isn’t missed] but if you gotta have some, pork or shrimp would be good. Chicken is too predictable, methinks. Oh, and don’t forget the chopped honey roasted peanuts on top. Crunch crunch! :) Cilantro would be a good addition too! TTYL :) [I can’t believe I just wrote that. LOL! Hahaha.] Enjoy!
Quick & Healthy Pineapple Fried Rice
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- 2 tablespoons STAR Asian Cuisine Cooking Oil [extra virgin olive oil infused with soy and ginger]
- 2 carrots, diced
- 3 cloves garlic, minced
- 2/3 cup frozen edamame
- 2/3 cup frozen peas
- 2/3 cup frozen cut green beans
- 20 ounce can pineapple tidbits in pineapple juice, drained [reserve 1/4 cup pineapple juice and save the rest to drink or for something else]
- 4 1/2 cups cooked, cold rice [day old if possible]
- 2 tablespoons soy sauce
- 2 eggs, beaten
- 1 teaspoon toasted sesame oil
- sesame seeds, for serving
- chopped honey roasted peanuts, for serving
Add cooking oil to a large skillet or wok set over medium-high heat. When hot, add carrots and saute for 5 minutes or until crisp-tender. Add garlic and saute for about 30 seconds, until fragrant. Stir in edamame, peas, green beans, and pineapple. Cook for a minute or so until they just begin to soften.
Add rice and soy sauce to vegetables, then stir continuously for about 4 minutes, until rice is hot and begins to crisp up.
Push all the rice mixture to one side of the pan and pour the eggs in the empty spot. Quickly stir the eggs on the hot surface until they just begin to cook, then whisk them into the rice mixture. Pour in toasted sesame oil, then stir to combine.
Remove from heat, and serve fried rice with sesame seeds and chopped honey roasted peanuts.
Time: 20 minutes.
Yield: 5-6 servings.
Disclosure: STAR Fine Foods sent me a complementary package of their new cooking oils and some other goodies to try out. I had no obligations to blog about them or provide positive feedback. I’m glad I had the opportunity to try them though! Thanks to Ruby and all the other great people at STAR Fine Foods for their generosity.
Linked up with: What’s Cookin’ Wednesday.