Pineapple Rice with Vegetables (Print Version)
Sweet pineapple and jasmine rice with crisp vegetables, curry and soy for a bright, tropical main or accompaniment.
# What You'll Need:
→ Vegetables & Fruit
01 - 1½ cups diced pineapple (fresh or canned, drained)
02 - 1 medium red bell pepper, diced
03 - ½ cup carrots, peeled and diced
04 - ¼ cup green onions, sliced
05 - ¼ cup fresh cilantro, chopped
→ Rice
06 - 2 cups cooked jasmine rice (preferably day-old and chilled)
→ Sauces & Seasonings
07 - 2 tablespoons soy sauce (use gluten-free tamari if needed)
08 - 1 tablespoon fish sauce (optional, omit for vegetarian)
09 - 1 tablespoon mild curry powder
10 - 1 tablespoon vegetable oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Optional Protein & Garnish
13 - ½ cup roasted cashews or peanuts
14 - Lime wedges, for serving
# How to Cook:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
02 - Add the diced carrots and red bell pepper to the hot pan. Sauté for 2 minutes, stirring frequently, until the vegetables begin to soften but still retain a slight crunch.
03 - Stir in the diced pineapple and cook for 2 to 3 minutes, allowing the natural sugars to lightly caramelize and develop golden edges.
04 - Push the vegetable and pineapple mixture to one side of the pan. Add the cold jasmine rice to the cleared space, breaking apart any clumps with a spatula or wooden spoon.
05 - Sprinkle the curry powder evenly over the rice. Toss and stir to coat every grain, then sauté for about 1 minute until the spice becomes fragrant and bloomed.
06 - Pour in the soy sauce and fish sauce if using. Season with salt and black pepper. Stir everything together thoroughly, combining the rice with the vegetables and pineapple.
07 - Add the sliced green onions and half of the chopped cilantro. Toss gently to distribute the fresh herbs throughout the rice.
08 - Continue cooking for 2 to 3 more minutes, stirring occasionally, until all components are heated through and the flavors have melded.
09 - Remove the pan from heat. Transfer to a serving dish and garnish with the remaining cilantro and roasted cashews or peanuts. Serve warm alongside fresh lime wedges.
# Expert Advice:
01 -
- The sweet and savory balance is the kind of thing that makes you stand over the stove eating straight from the pan before it even reaches a plate.
- Day old rice transforms into something completely magical when it hits that hot wok with caramelized pineapple and curry powder.
- It comes together in under forty minutes and uses ingredients you probably already have hanging around your kitchen.
02 -
- If you use freshly cooked warm rice instead of cold day old rice you will end up with a sticky clumpy disappointment instead of the fluffy separate grains that make this dish work.
- Letting the pineapple sit without stirring for those first thirty seconds is the difference between sad watery fruit and gorgeous caramelized pieces of sunshine.
03 -
- Spread your cooked rice on a baking sheet and refrigerate it uncovered for at least a few hours or overnight so the surface moisture evaporates and each grain fries up distinct and slightly chewy.
- Toast the curry powder in the dry wok for about fifteen seconds before adding the oil to bloom the spices and intensify their fragrance exponentially.