KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
1 cup short grained brown rice, uncooked
1 teaspoon oil
2.5 – 3 cups water
1/2 medium onion, chopped
1/2″ ginger, very finely sliced or grated
2-3 cloves of garlic, minced
1 tablespoon red pepper flakes
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 hot chili peppers, slit
3/4 cup peas
1.5 cup fresh cubed pineapple or as much as you want (may be replaced with canned pineapples)
1 tablespoon dark soy sauce
1 tablespoon hot sauce like Sriracha
1 tablespoon pineapple juice (If using canned pineapple, save some of the juice)
2 tablespoons Asian sesame oil (use 100% pure sesame oil)
salt to taste
fresh cilantro/coriander for garnish
Cook the brown rice in 2.5 – 3 cups water with salt and 1 teaspoon oil. (the cooking time will vary with the kind of brown rice you are using). I usually use a rice cooker to cook brown rice; it is a surer way to cook and they do not get mushy. Try to keep in mind that the fried rice with be better is the rice stays separate. You might need to adjust the amount of water with the kind of rice you would be using. Cool the rice.
Heat up a wok and add the sesame oil. Stir-fry onion, ginger, garlic, pepper flakes and the green chili until aromatic for about 2 minutes.
Add the red and green bell peppers, peas and the pineapple pieces and stir them around quickly at high heat for only a couple of minutes or until the pineapple just starts to caramelize. Do not overcook – the vegetables and the pineapple needs to stay crunchy and fresh.
Add rice, salt hot sauce, pineapple juice and dark soy sauce . Stir everything together to blend well with rice. Stir-fry for another minute or so. Garnish with fresh cilantro/coriander leaves.
Serve immediately.
See more at http://www.ecurry.com/blog/rice/brown-rice-and-pineapple-fried-rice/
|
1st Keep
 Kathi_Go
|
Also Kept By
Pamela_L._Nicholson
|
Maywang
|
Comments