Ingredients
- 1 1/2-2 C Cubed Pineapple
- 1+ C Peanuts/Cashews, Chopped*
- 1 Red Bell Pepper, Diced
- 3 C Cabbage, Shredded
- 1/2 C Carrots, Shredded
- 1 C Frozen Shelled Edamame*
- 1 Bunch Green Onions, Chopped
- 3 Cloves Garlic, Minced
- 1/2 TBS Ginger, Minced
- 1 1/2 TBS Coconut Oil, Divided
- 2+ TBS Soy Sauce
- 1 tsp Sriracha Hot Sauce
- or 1/4 tsp Red Pepper Flakes
- 1 C Uncooked Forbidden Rice*
- 1 tsp Coconut Oil
- 2 C Water or Veg Stock
- Pinch of Salt
- Garnish with:
- 1/4 Cup Fresh Cilantro, Chopped
- Extra Green Onions
- 2+ C Cashews or Peanuts, Chopped*
- Scrambled Eggs (Optional)
- Nonstick cooking spray
- 2 Large Eggs
- 1 TBS Water
*Forbidden rice (also known as black or purple rice) is not always easy to find. It's loaded with antioxidants as well as higher amounts of fiber and protein than both white and brown rice and adds a nutty, slightly sweet flavor to savory recipes. Try a health food store if you don't see it at your grocery store. If you can't get it, this recipe is still good with regular rice. Cook the rice the day before for best results. Use honey-roasted peanuts or cashews if possible. Keep the white and pale green parts of the green onion separate from the darker green part.
Directions
- To make the forbidden rice: in a med-sized pot, heat 1 tsp coconut oil to med heat. Add rice and toast for a min with oil to enhance the flavor and texture, then add water/stock and salt and stir.
- Bring water/stock to a boil, reduce heat to low, cover and cook for 45-50 min. You can experiment with this time but do not lift up the lid.
- Remove from heat and let sit, pan covered, for 10 min then fluff with a fork. The rice should be slightly chewy but still soft. If you haven't cooked the rice in advance, you can chop your veggies and cook your eggs (if using) while it's cooking. In this case, the cooked rice should sit at least 5 min to cool and dry out a bit before you fry it--spreading it out on a tray will speed up this process.
- For the scrambled eggs (if using) add eggs and water to a bowl and beat slightly with a fork. Place a large skillet or wok over med-low heat and spray with a little nonstick cooking spray (alternatively you can use a little oil). Add eggs to the pan and season with a little salt and pepper, scramble and cook eggs until done but still slightly wet. Transfer eggs to a bowl and set aside.
- Heat 1 TBS coconut oil in a wok over med-high heat--if using eggs, wipe the wok/skillet with a paper towel first. Add pineapple, garlic, ginger and saute for 10-12 min (until pineapple starts to caramelize and turn slightly golden brown on the edges)
- Add remaining veggies: cabbage, peppers, carrots, edamame and the white and pale green parts of the green onions. Saute for 5-10 more min, stirring frequently. Remove from pan.
- Heat remaining 1/2 TBS oil in the wok over med heat. Add cooked rice and sautee, stirring frequently, for 3 min.
- Add cooked veggies and cooked eggs (if using) back to the pan. Stir in sriracha/red pepper flakes, soy sauce and 1/2 cup chopped nuts and cook for a few more mins. Taste and adjust seasonings--add another TBS of soy sauce and/or more hot sauce/red pepper flakes if desired.
- Garnish with cilantro, remaining nuts and the rest of the green onions.
