Healthy Pineapple Fried Rice
Servings Prep Time
2 20 minutes
Cook Time
20minutes
Servings Prep Time
2 20 minutes
Cook Time
20minutes
Ingredients
Instructions
  1. To cook the quinoa, place 1 cup of the quinoa in a heavy bottom pan and pour over the 2 cups of chicken stock or veg stock. Bring to boil, when it starts bubbling, reduce heat to a low simmer, cover and cook for 15 minutes exactly. Switch off the heat and leave it for a 5-10 minutes, then fluff it up with a fork. Leave it cool and ideally it should be cold, so if this is done a day before then even better.
  2. Crush the garlic. Finally chop the spring onions and keep the greens and white onion separate. Slice the carrot into thin strips and cube the mushroom is using. Defrost the green peas. Chop the pineapple into bite size pieces and reserve any juices or liquid.
  3. Beat the eggs and add a little salt and pepper. Add a teaspoon of the coconut oil to a small skillet and when hot pour in the beaten eggs. Stir vigorously to scramble and ensure its as fluffy. Set aside.
  4. Heat the coconut oil and when warm add the the garlic and white onion part of the spring onions. Fry for a few minutes till light golden in colour and then add the chicken mince or firm tofu (cubed) or pork mince. Increase the heat and fry till light golden in colour.
  5. Add the fish sauce and the soya sauce as well as the pineapple juice from the fruit. Make sure the sauces are well combined with the mince.
  6. After 5 minutes, add the carrots, mushroom, peas and the pineapple and stir through. Add the juices of the pineapple as well. Stir fry for a few minutes till all the sauces coat the vegetables as well.
  7. Add the cold quinoa and vigorously toss. It must be well combined with all the other ingredients in the pan. Do this for 5 minutes.
  8. Lightly toast the sesame seeds and brazil nuts/pumpkin seeds in a dry pan or the microwave. Slice the brazil nuts.
  9. When the quinoa is completely coated and heated through, taste fried ‘rice’ and adjust the seasoning. You can add black pepper powder or red chilli flakes if you feel the need to increase the heat. If it needs more salt increase the amount of fish sauce or soya sauce but add in little at a time and keep tasting. Take it off the heat.
  10. Add the toasted nuts and seeds, scrambled eggs along with a garnish of coriander leaves and the spring onion greens. Serve hot! Serve in a scooped out pineapple bowl for an occasion!