Vegetarian Thai Pineapple Forbidden Fried Rice
 
Prep time
Cook time
Total time
 
Incredible vegetarian fried rice made with low carb forbidden rice, gorgeous veggies like red bell pepper, carrots & red cabbage, and a hint of sweetness from pineapple. This healthy vegetarian dinner packs plenty of protein from eggs and edamame, too!
Author:
Recipe type: Dinner, Vegetarian, Gluten Free
Serves: 4 servings
Ingredients
  • For the rice:
  • 1 cup uncooked forbidden rice
  • 1 teaspoon coconut oil or toasted sesame oil
  • 2 cups water
  • Pinch of salt
  • For the scrambled eggs*
  • Nonstick cooking spray (I like avocado oil cooking spray)
  • 2 large eggs + 1 tablespoon water
  • For the fried rice + veggies:
  • 1 ½ tablespoons toasted sesame oil or coconut oil, divided
  • 1 ½ cups fresh or frozen cubed pineapple
  • 3 cloves garlic, minced
  • 1/2 tablespoon freshly grated ginger
  • 1 bunch green onions, chopped (reserve some for topping)
  • 1 red bell pepper, diced
  • 3 cups shredded red cabbage
  • 1/2 cup shredded carrots (or carrots cut into matchsticks)
  • 1/2 cup frozen shelled edamame
  • 1 tablespoon chili paste
  • 2 tablespoons gluten free soy sauce or coconut aminos, plus more to taste
  • 1/3 cup coarsely chopped honey roasted or regular cashews (or peanuts)
  • To garnish:
  • ¼ cup fresh chopped cilantro
  • Extra green onion/scallions
  • honey roasted cashews
Instructions
  1. To make the forbidden rice: Add rice and coconut oil to a medium pot and place over medium heat. Toast rice for 2 minutes with the oil to enhance the flavor and texture. After 2 minutes, add water and salt and stir. Allow water to come to a boil, then turn heat to low, cover and cook for 45-55 minutes. Remove from heat and allow to sit in pan covered for 10 minutes, then fluff with a fork. The rice should be slightly chewy but still soft.
  2. While the rice is cooking, you can chop your veggies and cook your eggs. Add eggs and water to a bowl and beat slightly with a fork. Place a large skillet or wok over medium low heat and spray with a little nonstick cooking spray (alternatively you can use a little oil). Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
  3. Once rice is done cooking, you can start cooking your veggies. Wipe the same large skillet or wok you used clean with a paper towel, then add in 1 tablespoon of coconut oil or sesame oil and place over medium high heat. Add in pineapple, garlic, ginger, green onion and red bell pepper; saute for 4-6 minutes until pineapple starts to caramelize and turn slightly golden brown on the edges. Next add in the remaining veggies: red cabbage, carrots and edamame. Saute for 3-5 more minutes, stirring frequently. Transfer all of the veggies to a large plate or bowl.
  4. Now it’s time to fry up the rice! Add the remaining ½ tablespoon oil to the same pan and place over medium heat. Add in your cooked rice and cook, stirring frequently for 2-4 minutes. Add all of your cooked veggies plus the cooked eggs back to the pan. Stir in the the chili paste, soy sauce and honey roasted cashews and cook for a few more minutes. Taste and adjust seasonings as necessary. You may want to add another tablespoon of soy sauce or even some crushed red pepper flakes for a little hint of spice. It’s up to you. Garnish with additional nuts, cilantro and a little extra green onion. Serves 4.
Notes
You can enjoy this pineapple fried rice as is, or if you aren't vegetarian you can serve with salmon, chicken or beef. Feel free to add more edamame too!
If you don't have black rice, feel free to use brown rice or jasmine rice.
Nutrition Information
Serving size: 1/4 of recipe Calories: 403 Fat: 16.4g Saturated fat: 3.3g Carbohydrates: 56.3g Sugar: 11.0g Fiber: 6.5g Protein: 14.0g
Recipe by Ambitious Kitchen at https://www.ambitiouskitchen.com/vegetarian-thai-pineapple-forbidden-fried-rice/