Pineapple Pork Fried Rice

pineapple pork.jpg

If you’re looking for a fun new recipe to spice up your regular dinner routine, this is it! It comes together super quickly once all of your ingredients are prepped- and it is healthy too! Perfect combo of sweet, spicy and umami- this week definitely be a staple in our house!

 (serves 6)

 

-          2 lb. ground pork

-          1 c. mini peppers, sliced into thin rounds (or you can sub 2 regular red/orange peppers and chop it)

-          2 c. shredded carrots

-          ½ c. spring onions, chopped

-          16 oz. pineapple, chopped (~ 1-2 c.)

-          4 c. day-old white rice

-          ½ c. edemame, frozen

-          Sesame oil

-          Coconut oil

-          Soy Sauce

-          Sambal Oelek (aka chili paste, found at most grocery stores)

-          Red pepper flakes, S&P, garlic powder

-          Cilantro, chopped

-          Sriracha, optional

 

1.       Prepare/chop all of your ingredients, as this meal comes together quickly once you start.

2.       Over medium-high heat, using about 1 tbsp. of the sesame oil, cook your pork until no longer pink. Season with S&P, red pepper flakes, garlic powder (I used a large pinch of each). Remove from heat, drain over paper towel and set aside.

3.       In the same pan, over high heat, add 1 tbsp. of coconut oil. Add your pineapple chunks and sear over the high heat until caramelized, about 2-3 minutes. Flip the pineapple so it gets golden on all sides. Turn the heat down to medium and add your carrots, peppers, edemame and spring onions. Toss to combine and cook for 3-4 minutes.

4.       Add your white rice and cooked pork back into the veggie mixture and stir to combine. Add your soy sauce (I used about ½ cup to start, then added a bit more). Add the chili paste- use your judgement here based on how much spice you like. I used about 2 tbsps.

5.       Season to taste. Serve in a large bowl, or get fancy and serve in a shelled pineapple! Top with cilantro and sriracha. ENJOY!