Thursday, April 25, 2013

40 Days-40 Lenten Recipes #39 Pineapple Fried Rice


Today's recipe is our last by a guest blogger for this series. 
She is another one of my "Besties", also a Presvytera and an awesome person. 
She is incredibly bright, from intelligence, to wit and beauty. It all shines from within, giving so much to everyone who is blessed to know her. 
Whenever we are get to have time together, no matter how long in between, 
it's as if no time has passed and all we do is laugh.
Thank you for sharing this great dish!
+++

Pineapple Fried Rice


Feeding three kids, six and under can be a daunting challenge on a good day.  This is a recipe I made last year during Lent a few times.  Usually at least one of the kids would eat it, most of their protests were centered on the food containing the offending food color of the week (usually green).  This can be made with left over meat and a scrambled egg, when you aren't fasting.  One of my kids is allergic to eggs and it came out great without it.  The veggies can be changed.  I usually add more pineapple and cook it a little extra, my family really likes it more caramelized.  It is a very flexible recipe that can be thrown together quickly and is great to clean out your fridge.  


Hint: Make the rice the night before, day-old/ leftover plain rice works the best!

1 cup uncooked white rice
2 cups water
2 tablespoons sesame oil (vegetable oil can be substituted)
1/4 cup diced onion
1 cup diced cooked meat (chicken, pork, shrimp)
1/2 cup peas
1 cup fresh pineapple diced
1/2 bag of cole slaw mix (I use one that has a mixture of broccoli and cabbage with carrots)
1/2 cup bell pepper cut into match sticks
1 egg, beaten (optional)
1 teaspoon freshly grated ginger
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
1/4 cup soy sauce



1. Bring the rice and water to a boil in a sauce pan over high heat.  Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid is absorbed, 20-25 minuets.  Put it in a bowl cover lightly and chill overnight.  

2.  Heat oil in a skillet or wok over medium-high heat.  Cook and stir the onions, meat, veggies and ginger in the hot oil until the onions are softened, about 2 minuets.  Stir the pineapple chunks into the wok; cook until the pineapple begins to darken, about 2 minuets.  Push the ingredients to the side of the wok, and pour the beaten egg into the center.  Cook until the egg begins to set, about 30 seconds. Stir together all of the contents of the wok.

3.  Mixed the cooled rice, sugar, salt, pepper, and garlic powder into the wok; stir constantly to keep from sticking.  Cook until heated through, about 3 minuets.  Sprinkle the rice with soy sauce, and stir to combine.

This makes about 4 servings.  It makes great leftovers for lunch too!  I have made it will all sorts of vegetables like spinach, cauliflower, sprouts (I would put those in last), green onions, and edamame. Just make sure the veggies are cut small and about the same size so they cook evenly. I hope you share the day, and your kids don't give you a hard time at dinner!

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