THAI PINEAPPLE FRIED RICE
The recipe
Serves 4
- 2 tablespoons canola oil
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons ginger, grated
- 1 red chili pepper, minced
- 1 small red bell pepper, minced
- 1 large omega-3 egg, beaten with 1 teaspoon of cold water
- 3 tablespoons gluten-free vegetable broth
- 3 tablespoons Thai Fish Sauce or gluten-free tamari
- 3 cups cooked brown rice
- 1 cup of fresh pineapple, cut into medium dice
- 8 medium-sized fresh, raw shrimp, peeled and devained, leave the tail on
- 1 chicken breast, cut into large dice
- 1/4 cup frozen, organic baby peas
- 1/4 cup fresh cilantro, minced
Heat one tablespoon of the oil in a pan large enough for all the ingredients. Add the shallots, garlic, peppers, and ginger and stir-fry until fragrant and tender, just a minute or two. Set aside.
Heat the other tablespoon of oil in the pan and pour in the egg mixture. Let it cook through. Do not stir. You can gently flip it to lightly brown both sides. Slip it into a plate and cut it into slender lengths. Set aside.
Put the meat and seafood into the pan and cook gently until they are almost cooked through. Then add the broth, fish sauce and other seasonings, reserving the cilantro until later. Continue to stir fry. Add the peas.
Next add the brown rice and the pineapple and continue to stir-fry to mix all and heat through.
Plate the Thai Pineapple Fried Rice and sprinkle it with the fresh cilantro before serving.
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