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 several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.