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.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
Category: Beef, dinner, Recipes, rice