Easy, Healthy Pineapple “Fried” Rice
One of our favorite ways to bring vegetables to a pile at a meal without thinking too much is through the fried rice dishes – well, fried rice, pseudo-where the rice is cooked and stirred with everything else just before serving, in Place to fry in oil. We also like to use brown, black or wild rice to ensure that we reap the benefits that whole grains bring to the table. If you use good products, fresh herbs and a little chili sauce, you will find these recipes pack both flavor and traditional dish, but without the unnecessary calories and added fat.
Other fraudulent ways to add on vegetables: salad, soup, vintage bowls and burritos and burritos bowls
The other advantage of this recipe is the speed at which it is ready. This is one of the exciting, heartwarming and heartwarming meals you can realistically prepare from start to finish after a day’s work. Moreover, the recipe can be adapted to what you have on hand or the season in your local market. Are mushrooms not good? Try some small eggplant cubes or small cauliflower flakes. As with most recipes, the use of goods, quality ingredients result in something delicious.
To balance the salty elements of soy sauce, sesame oil and vegetables filled with umami, this recipe incorporates pieces of sweet, slightly acidic pineapple, but they become caramelized and sweet once they are heated.
The key to good fried rice cooked the dish quickly – a burst of high fire gives vegetables a deep smoky flavor. More than that, and you are going to be soft, damp and pale. For this reason, it is very important that you leave all the ingredients dry after the wash so that they do not get hot.
The added benefit of this flash cooking technique is that it keeps enough vegetables intact in their natural form; In fact, just grown. In this way, they will consume more nutrients and fiber than they if they have been cooked with steam, or have cooked the roast.
1/2 cup frozen peas
1 cup brown rice
1/2 chopped onion
1 cup chopped mushrooms
1 cup fresh pineapple cubes
2 scales (only white and light green parts), chopped
Sesame oil 1 tablespoon
Soy sauce, to serve
Cilantro, to serve
Feeding a medium-sized pile of water to boiling; Add the peas and cook until tender, about 5 minutes; Drain and transfer to a large container. In the same pot, cook brown rice according to package directions. Transfer to a bowl with peas and set aside.
In a small bowl, combine the soy sauce and 1 tablespoon of sesame oil to combine.
In another bowl, beat the eggs until smooth. Heat a nonstick skillet over medium heat, add the eggs and cook, stirring occasionally, until the eggs are coded. Transfer to a bowl with rice and peas and cover with foil.
In the same very high heat, add the remaining tablespoon of sesame oil. Once the oil begins to glow, add the onion, mushroom and pineapple in a uniform layer, leaving the vegetables charm, stirring occasionally, for 3 to 5 minutes. Pour the vegetables into a bowl with rice. Serve immediately with coriander and soy sauce on one side.