Fifty fifty pineapple fried rice
I like to call this recipe fifty fifty simply because half of its ingredients are beautiful, bright and colourful, healthy veggies and the other half is delicious whole brown rice, making it a supercharged plate of complex carbs and wholegrain which will leave you and your little foodies happily satisfied.
Gone are the days of greasy fried rice, full of salt, unhealthy oils and bad quality protein, this recipe is full of the good stuff and the kids will go nuts for it.
It can even be knocked up in around 45 minutes.
Recipe serves 4-6
Prep time 15 minutes
Cook time 45 minutes
Ingredients:
1 cup brown basmati rice
1 Tbs coconut oil
1/2 tsp sesame oil
2 rashers good quality, chemical free bacon, finely chopped
1 brown onion, finely chopped
1 carrot, finely chopped
2 stalks celery, finely chopped
1 red capsicum, finely chopped
4 cloves garlic, crushed
1 thumb sized piece of ginger, finely grated
1/2 cup pineapple, diced
2 cups wombok cabbage, finely chopped (about 1/8 of a head)
2 pak choy, chopped
1/2 cup frozen peas, thawed
1/2 cup frozen corn kernels, thawed
2 tbs gluten free soy sauce (optional)
2 tbs rice malt syrup (optional)
Method:
Cook the rice according to packet instructions. Absorption method.
Meanwhile, heat the oils in a wok or a large, deep frypan over medium-high heat and cook the bacon for around 5 minutes until beginning to crisp. Add the onion, carrot, celery, capsicum, ginger and garlic to the wok and continue to cook for another 5-8 minutes until the vegetables are beginning to soften, stirring constantly for even cooking.
Add the cabbage, pak choy, pineapple, peas and corn to the wok and toss to combine and cook for around 5 minutes until wilted and softening and the peas and corn are heated through.
Add the hot, cooked rice to the veggies in the wok and toss together to combine.
*If using the soy and syrup, have this combined and add to the fried rice towards the end of the cooking time.
