I first made this dish one night when I was short on veggies but had some pineapple that really needed to be eaten. As it turns out, I love the sweet taste of fruit melded with the more salty flavors of the fried rice. Even my six-year-old stepson, who hates food in general, gobbled it up.
This recipe would also be good with addition fruits and veggies mixed in like sweet peas and orange bits. For a healthier take, use brown rice.
Since this is an entry for Sweetnicks‘ ARF/5-A-Day Tuesdays, let me tell you a bit about the nutritional value of this recipe. Carrots are a great source of beta carotene, a powerful antioxidant that can help protect you against things like cancer and heart disease. Pineapple is a great source of an enzeyme that aids in digestion, not to mention vitamin C – an antioxidant.
- 2 medium carrots, sliced thick and steamed
- 1/4 cup pineapple, cut into 1/4 inch chunks
- 1/2 lb beef, cut into 1/4 chunks
- 1 large egg, beaten
- 2 tbsp sesame oil
- 1/4 tsp white pepper
- salt to taste
- 1 1/2 cup white rice, cooked
- 3 tbsp soy sauce
- Brown beef in large skillet or wok, until most pink is gone. Gently move beef to one side of the skillet.
- Add sesame oil and allow to warm over medium heat for 1 minute.
- Add rice, carrots, and pineapple into separate sections of the pan. Do not mix.
- Pour beaten egg into the pan and stir until fully cooked (do not allow it to mix with other ingredients yet.)
- Toss rice with other ingredients. Stir in soy sauce, pepper and salt.
- Stir continuously for 1-2 minutes until ingredients are well combined.
Â© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Beef, dinner, Recipes, rice
Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.