Better Off Well




Pineapple Fried Rice

I used to eat fried rice ALL the time. Like once a week. I loved it on the day I ate it and loved it up even more the day after. The MSG, sugars, chemical flavors, and genetically modified soy in the stuff meant nothing to me then. It tasted good and that was all that mattered.

Now that I'm no longer bent over with back pain like a cartoon granny, or wheezing my way through allergy season, I strive to make best choices so that I can enjoy every day to its fullest.

But I still love fried rice.

So I made this alternative.

The inspiration for this recipe came from Chef Chloe, so kudos to her and her book, Chloe's Kitchen. I changed a couple things, and omitted a couple things, so try it either way.

The big take-away for me with this is that you really don't need a recipe. Just look over what's in it and then add what you prefer. Peas are a big one for me. They add the most flavor. In this recipe, so do the pineapples and cashews. Oh, and the teriyaki sauce. Other than that, you can experiment.


avocado oil for sautΓ© 1 onion, thinly sliced 3/4 c cashews 1 carrot, peeled and chopped small 3/4 c frozen peas 1 1/2 c frozen pineapple 1/4 c low-sodium vegetable broth 3 c cooked rice, preferably brown jasmine or basmati* 3 cloves garlic, minced 1 tsp ground coriander 1 tsp turmeric 1 tbsp non-gmo soy sauce (gluten-free) 1 tbsp teriyaki sauce (gluten-free) 1 tsp sea salt, or to taste

The original recipe calls for baked tofu. I like to add this, but it's great without. Read how to press and bake tofu. Directions To a warm skillet prepped with avocado oil, add onions until soft and lightly browned. Add cashews, carrots, and peas and saute for another minute. Add pineapple, broth, cooked rice. Saute a few minutes. Turn heat down and add garlic, coriander, turmeric, soy sauce and teriyaki sauce. Stir, saute for another minute, and serve warm.

*Note: Cook rice night or morning before to save time. A rice steamer is a great time-saver investment!