Description
A delightful dish blending the sweetness of pineapple with savory rice, perfect for casual gatherings and cozy nights.
Ingredients
- 1 tablespoon oil (avocado or olive oil)
- 2 garlic cloves (minced)
- 1 two-inch knob fresh ginger (grated or minced)
- 1 cup uncooked white rice (Jasmine or Basmati)
- 2 cups fresh or frozen pineapple (chopped)
- 1 tablespoon sriracha or chili sauce
- 1 tablespoon coconut aminos or soy sauce
- 1 teaspoon coconut sugar or sweetener of choice
- 1 teaspoon salt
- ¼ teaspoon red chili flakes
- 1½ cups water
- Optional: cashews, bell pepper, eggs, peas, and green onion
Instructions
- Heat the oil in a medium saucepan over medium heat.
- Add the minced garlic and ginger and sauté for about 5 minutes, stirring continuously, until fragrant.
- Toast the uncooked rice by adding it and toasting for about 2 minutes, stirring frequently, until lightly golden. (Add eggs, optional)
- Stir in the chopped pineapple, sriracha, coconut aminos, coconut sugar, salt, and red chili flakes. Cook for about 1 minute, stirring well to combine.
- Pour in the water and increase the heat to high. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for about 15 minutes, or until the water is absorbed.
- Turn off the heat and keep the lid on for another 5 minutes. Fluff with a fork and serve warm.
Notes
For optimal results, consider adding cashews for crunch and adjusting spice levels according to preference.
