I first made this Tropical Fried Rice recipe 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.
Since this is an entry for Sweetnicks‘ ARF/5-A-Day Tuesdays, let me tell you a bit about the nutritional value of this Tropical Fried Rice 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 enzyme 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 Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.