I shake my head when I think about all those times I would throw-away leftover rice (ugh!).
‘Fried’ rice is now my go-to dish when I want to use up rice that that’s been sitting in the fridge for a couple (or more…) days.
Rather than chucking out that beautiful jasmine that’s gotten a tad… crunchy… add back some moisture from some sautéed veg + an asian-inspired sauce!
And pineapple.
If I’ve said it once, I’ve said it a thousand times. There is not one ounce of ‘sweet-tooth’ in my soul. HOWEVER! Pineapple is a strong player in this dish, teaming-up with the garlicky, gingery, salty sauce and crunchy yet tender cashews to create epic flavour.
As usual, this ‘un-recipe’ – inspired by Bonny Rebecca’s recipe in Carbolicious– is extremely open-ended and adaptable. Feel free to use your favourite veggies, and use whatever you have in the fridge!
Also, if you’re trying to keep things more low-fat, or if you have an allergy, absolutely omit cashews. The flavours will all still be there!
Pineapple + Cashew ‘Fried’ Rice
Ingredients:
- Rice (cooked)
- Veggies for sautéing (red onion, carrots, broccoli, bell peppers, mushrooms, spinach, zucchini – be creative!)
Sauce:
- Tamari/soy sauce (~3 tbsp)
- Garlic (~2 cloves)
- Maple syrup (a splash)
- Ginger (small knob, grated)
Garnish:
- Green onions/scallions
- Pineapple chunks
- Cashews
- Cilantro
- Red chile
- Sauté veggies in non-stick pan (start with slower-cooking veg). Splash with water occasionally to prevent sticking (no oil needed).
- When veggies are tender to your liking, mix in leftover rice.
- Combine sauce ingredients with ~1/2 c. water: tamari, garlic, maple syrup, ginger.
- Stir-in sauce with rice and veggies. Adjust flavours to your liking.
- Stir-in pineapple chunks.
- Garnish with heaps of green onions, red chiles, cashews, cilantro.
Play around with the flavours. You can literally prepare this in 10 minutes flat!
No more wasted rice. Ever.
Enjoy♥
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