Pineapple Fried Rice
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Serves: 4 servings
Ingredients
2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh or canned pineapple
4 red Bellafina peppers, diced
½ bunch green onions, green and white parts, thinly sliced
2 cloves garlic, pressed or minced
2 cups cooked and chilled brown rice (I have used natural brown rice)
1 tablespoon soy sauce
1 teaspoon sriracha or chili garlic sauce
juice of ¼ lemon
salt to taste
handful fresh parsley leaves, chopped, for garnishing
Instructions
Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place a large empty serving bowl nearby. Once the pan is hot, add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (careful, hot!).
Add one tablespoon of oil to the pan and add the pineapple, Bellafina pepper and green onions. Cook, stirring constantly, about 3 to 5 minutes. Then add the garlic and cook until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
Add the remaining oil to the pan, add the rice to the pan and stir until the rice is hot, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon soy sauce and sriracha (or chili garlic sauce), to taste. Squeeze the juice of ¼ of a lemon over the dish and stir to combine. Season to taste with salt. Transfer to individual serving bowls and garnish with a sprinkling of torn parsley leaves.
Enjoy!
Slightly adapted from zoomyummy.com