Pineapple Fried Rice by Jessica Auswild
Good friend to The Balcony Garden, Jessica Auswild, started her website “Whole Start” to offer families inspiration, practical advice and tips on approaching food in a wholistic but realistic way. If you haven’t read about Whole Start on our blog check out this article. If you have, here’s another tasty eat –
Pineapple Fried Rice
With the weather warming up, we are feeling tropical vibes!
Fried Rice is an easy go to weeknight meal and served in these sweet mini pineapples it’s sure to please the fussiest of eaters.
You can supercharge your rice by cooking it in bone broth and always make extra as it never goes astray.
It’s also a great way to use up leftovers, so feel free to add in extra’s (corn, peas, grated carrot, chicken, prawns, bacon etc).
1 red capsicum, diced
1 small pineapple, diced
1 brown onion, diced
150g brown mushrooms, diced
3 eggs – make into an omelette, dice or slice
1.5 cups uncooked brown rice – cook in bone broth, stock or water
1 Tbs coconut oil or extra virgin olive oil
1-2 Tbs tamari
Chopped roasted cashews (optional)
1. Cook brown rice (follow packet instructions) in bone broth, stock or water. Usually takes around 25mins.
2. Heat oil in fry pan. Add onion, pineapple, capsicum and mushrooms. Stir until liquid has evaporated and everything is caramelised.
3. Once rice is cooked and cooled slightly, combine with vegetable/pineapple mix and omelette.
4. Add 1-2 Tbs of Tamari and combine.
5. Top with cashews.