This is an egg-free, dairy-free, unique twist on fried rice. It can also be made without ham too for a vegetarian option.
Author: Cassie from The Thrifty Couple
Serves: 8
Ingredients
4 cups Jasmine rice
½ cup coconut milk
1 can Pineapple Chunks
½ TBSP lime juice
Reserved Pineapple juice from pineapple chunks
Bag of frozen peas and carrots
1 small onion
2 TBSP finely chopped Cilantro
Soy Sauce
Coconut Oil
Salt and Pepper
Ham chunks (optional)
Cashews (optional)
shredded coconut to sprinkle on top (optional)
Instructions
Start by sauteeing the onion in coconut oil on medium heat.
Once the onion is soft and cooked, add more coconut oil to the pan.
Add the rice to the onion and coconut oil and "fry" the rice by stirring and sauteeing. Add more coconut oil if you need more.
Add the frozen veggies and cook for another couple of minutes, stirring constantly/
Mix the reserved pineapple juice - which will likely be ½ - ¾ cup, with coconut milk and lime juice.
Pour the juice mixture over the rice mixture and mix in and cook. As you are cooking it, the juices will be soaked up by the rice mixture.
While cooking with the juice mixture, add soy sauce to you preference. We prefer to use Bragg's liquid aminos as a healthier alternative. This is also a time to add dashes of salt and pepper to preference.
Add the ham and/or cashews and saute a little more.
Add the pineapple and cilantro and mix in and cook until they are warm.
Serve warm and sprinkle with shredded coconut if desired.
Recipe by The Thrifty Couple at https://thethriftycouple.com/thai-jasmine-pineapple-fried-rice-difference-jasmine-basmati-rice/