The great thing about this recipe is that it utilizes leftovers, AND relies on convenient canned and frozen ingredients! It can also be customized: if you prefer to add more vegetables, it doesn’t change the taste of the recipe, or if you do not like the ones listed here, substitutions can be easily made (i.e., broccoli, cauliflower, and other stir-fry vegetables).
Pineapple Stir Fried Rice
Serves 2 to 4
2 cups leftover brown rice (you can make it fresh, but it’s generally better to use day-old rice if possible)
1 small can pineapple chunks (8 oz)
1 red bell pepper, diced
3/4 cup frozen peas-and-carrots mix
1/2 cup cashew pieces
1 bunch of green onions
1 tablespoon reduced-sodium soy sauce
1-2 teaspoons sriracha sauce
2 tablespoons olive oil
1 teaspoon lime juice
Sweet chili sauce
Optional cooked protein of your choice: chicken, tofu, pork, scrambled egg
Saute bell pepper, carrots, peas, and pineapple in olive oil until soft. Add protein, cashews, and green onions and cook for 3 more minutes. Stir in rice, lime juice, sriracha, and soy sauce. Cook until rice is hot.
Serve with more low-sodium soy sauce, sriracha, and sweet chili sauce to taste.