Fundamentally Good

Hello and happy Tuesday! It’s the beginning of the week and I always like to start the week off right with a meal that makes leftovers, because with everything else going on in my busy daily life (more details to come), as much as I enjoy food and cooking, sometimes I just want to come home and relax.

This Thai pineapple fried rice packs quite a bit of heat, but is balanced with the sweetness of the pineapple and is a great and easy dish for weeknight dinner, or could be a perfect side dish for summer gatherings. As always, I hope you enjoy and share what you think!

If you’re not a huge fan of the heat, I recommend halving the cayenne pepper and either eliminating or halving the chili flakes as well.

Ingredients:

• 1 ½ cups White Jasmine Rice (makes about 4 cups cooked)
• 2 tbsp Olive Oil
• 1 Yellow Onion, diced
• 3 large Cloves of Garlic, minced
• 2 Bell Peppers, diced
• 1 cup Matchstick Carrots
• 1 cup Green Peas
• 2 cups Pineapple, chopped
• ¼ cup Soy Sauce
• 1 ½ tsp Cumin
• 1 ½ tsp Turmeric
• 1 tsp Cayenne Pepper
• 1 tsp Paprika
• 1 tsp Red Pepper Flakes
• 1 tsp each Salt and Pepper
• Scallions and Cilantro, to serve

Directions:

Cook the Jasmine Rice according to instructions and set aside.

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In a large and deep skillet (or stock pot if you don’t have a large enough skillet) over medium-high, heat the olive oil in the pan. Add the onion, garlic, and bell pepper and sauté (about 3-5 minutes). Add the soy sauce and spices and stir in well. Then add the rice, carrots, peas, and pineapple and mix well. Let cook so the rice crisps up on the bottom (about 7-8 minutes), stirring occasionally. Top with scallions and cilantro to serve. Enjoy!