Name: Pineapple “Fried” Rice
Prep time: 15 min
Cook time: 10 min
Ingredients: ½ cup raw cashews; 1 medium yellow onion, peeled and julienned; 1 serrano pepper, thinly sliced (optional); 4 cloves garlic, peeled and minced; ½ cup Date and Soy Stir-Fry Sauce, or to taste; 4 cups cooked brown rice; 1 ½ cups diced fresh or frozen pineapple; ½ cup green peas, fresh or frozen; ½ cup cilantro, chopped

Recipes » Main Dish » Pineapple “Fried” Rice

By Chef Del Sroufe

(2)

The sweet, tangy pineapple brightens this fried rice dish, and serrano pepper brings the heat. It comes together especially fast if you keep a pot of cooked brown rice on hand in the refrigerator to use for stir-fries, wraps, and as a complement for bean dishes throughout the week.

Prep: 15 mins Cook: 10 mins Yield: 3 servings

Adapted from Forks Over Knives, The Cookbook, by Del Sroufe (The Experiment, 2012).

Ingredients

½ cup raw cashews
1 medium yellow onion, peeled and julienned
1 serrano pepper, thinly sliced (optional)
4 cloves garlic, peeled and minced
½ cup Date and Soy Stir-Fry Sauce, or to taste
4 cups cooked brown rice
1 ½ cups diced fresh or frozen pineapple
½ cup green peas, fresh or frozen
½ cup cilantro, chopped

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat the oven to 350 degrees F.
2. Place the cashews on a baking sheet and bake for 6 to 7 minutes, until they smell fragrant. Remove from the oven and set aside.
3. Heat a large skillet over a high heat. Add the onion and serrano pepper, and stir-fry for 3 to 4 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the vegetables from sticking to the pan. Add garlic and cook for 30 seconds, stirring constantly.
4. Add Date and Soy Stir-Fry Sauce and cook for 30 seconds. Add rice, pineapple, peas, toasted cashews, and cilantro and cook until heated through.