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spicy pineapple fried rice

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 275 kcal

Ingredients

  • 1 tablespoon oil olive
  • 1 1/2 cups diced fresh pineapple
  • 1 cup frozen peas
  • 1 cup matchstick carrots, roughly chopped
  • 1 red bell pepper; cored, seeded, and diced
  • 1 bunch green onions, sliced (green and white parts)
  • healthy pinch sea salt and pepper
  • 2 teaspoons garlic powder
  • 2 eggs, beaten
  • 2 cups cooked short grain brown rice
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon sriracha
  • juice of one lime
  • roughly chopped cilantro leaves, garnish

Instructions

  1. Heat olive oil over medium heat in a non-stick skillet (enameled cast iron also works). Once the oil is hot, add the pineapple, peas, carrots, and pepper then stir to combine and cook for 5-7 minutes. Next, add the green onions, salt, pepper, and garlic powder then stir to combine and cook an additional 1-2 minutes.

  2. Create a well in the middle of the skillet by moving the veggies to the parameters. Pour beaten eggs in this well and let cook for about 1-2 minutes (without touching!) then stir to mix in the egg and continue cooking for another 2-3 minutes. Next, add in the cooked brown rice, soy sauce, sweet chili garlic sauce, sriracha, and lime juice then stir to combine. Let cook another 5 minutes then remove from heat. Garnish with chopped cilantro and enjoy!