Super easy gluten-free, soy-free, allergy-free, vegan fried rice at home! Pineapple Fried Rice that’s made on the stove in a cast iron skillet in just a few minutes! A great healthy recipe for lunch, dinner, and some fantastic leftovers!
In honor of my mom’s birthday this coming weekend, I thought I’d finally share her favorite recipe with all you! The secrets of the best gluten-free, soy-free fried rice are out! Out of all of my recipes (besides slow cooker salsa or bbq chicken or the greatest grilled chicken), this is the recipe I make the most at home for my family. My mom (and my brother) can’t get enough and literally fight over the leftovers. They beg me to make this all the time, yet little do they know…it takes literally 5 minutes!
The secret to really good, authentic tasting fried rice is by using “pre-cooked” rice. Making a fresh pot of rice and dumping it right into a skillet will not do. You will be sad, disappointed, completely despondent with the soggy tasteless results. By using pre-cooked or day-old rice, you won’t get soggy mush, but perfectly textured, chewy, rice in each bite. It holding up to the “frying” and holds more flavor too.
The other trick is making it in a cast iron skillet. What!? An Asian cooking sin! But that’s right, you don’t need a fancy wok to make a great fried rice recipe. The additional seasoning of a well-used cast iron skillet adds that “magic” I always talk about. Something you can’t really place, but guarantees an amazing dish every time. Then the final touch to make a stand out fried rice is a little something unexpected. Pineapple! Pineapple fried rice for a slight tang to the savory and umami!
With those three elements you will become the fried rice (or pineapple fried rice) master! At least…if you ask my family. To quell anything fighting over these bangin’ leftovers, I’ll have to make just a special batch for my mom to enjoy on her birthday. With a few hacks, it may not be the “traditional” way to cook it, but it sure tastes authentic and delicious!
Pineapple Fried Rice
- Chopped Vegetables:
- ½ Cup Shredded Carrots
- ½ Cup Chopped Red Bell Pepper
- ½ Cup Diced Pineapple
- ¼ Cup Chopped Scallions
- 1 Tsp Minced Garlic
- ½ Tsp Ground Ginger
- ½ Tsp Turmeric
- Rice and Liquids:
- 3 Cups Pre-Cooked White Basmati Rice (I use 2 packages)
- ¼ Cup Coconut Aminos
- 3 TB Pineapple Juice
- 1 TB Toasted Sesame Seeds
- 2 Tsp Sesame Oil
- ½ Tsp Chili Paste
- Chop all the veggies and throw them in a pre-heated large greased cast iron skillet to saute for about 3 minutes over medium-high heat, until slightly soft.
- Now add the packages of rice, liquids, and sesame seeds. Mix together over high heat until rice is soft and everything is incorporated, about 5 minutes.
- Serve with additional sesame seeds and chopped scallion, if desired.
That’s it! So super easy with a few simple hacks that save time and yield delicious fried rice results every time! Funny thing to note. After making this recipe so many times over the past year, I still don’t know it my heart! I always have to glance at the written recipe to jog my memory 😛 I end up not always measuring things though, and that’s the other beauty of fried rice. Toss in more veggies if you want (I use heaping cup amounts), more sesame oil, whatever! Play around and have fun! It only takes a few minutes and everyone will be pleased and tummy-happy!
So tell me:
+ Is there a certain recipe your family demands all the time that only you can make? (Or are you the one demanding it if you aren’t the cook?)
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