Love fried rice but don’t love the “fried” part of fried rice because it totally doesn’t mesh with your 2016 fitness goals? Or maybe you’re simply ready for a change from your standard “peas, carrots, egg” fried rice. Whatever the reason, you’ll want to make this healthy pineapple fried rice with Portobello mushrooms and edamame as soon as you can fit it into your weekly meal plan.
Or do what those of us without meal plans do: make it whenever the heck you feel like it.
This pineapple fried rice is easier to make than you’d think, and the pineapple-mushroom combo makes for a delightful and delicious take on your typical fried rice recipe.
The term “fried” may be a bit misleading, as this pineapple fried rice isn’t fried at all. The pineapple, Portobello mushroom, edamame and green onions are sauteed rather than fried, and then everything is tossed together before serving.
I’m not very good at eating fruits and vegetables, but if you throw them into a recipe like this one, I’ll eat more than the daily requirement in one sitting! It helps if you have fresh fruit and good-as-fresh frozen vegetables like C&W Vegetables edamame, which I used in this pineapple fried rice.
While grabbing the bag of edamame at Walmart, I also picked up their early harvest petite peas (Livi is a huge fan) and petite white & golden corn (I’m a huge fan). That corn could be defrosted and used in my addictive-as-crack cowboy salsa.
Make sure you add C&W Vegetables to your shopping list and don’t forget to take advantage of the $.50 off of 1 package of C&W vegetables Ibotta coupon good at select Walmart stores (while supplies last).
Printable recipe for healthy pineapple fried rice below. Enjoy!
- 3 T soy sauce
- 1 T sesame oil
- ½ tsp ginger powder
- ½ tsp white pepper
- 2 T olive oil
- 2 cloves garlic, minced
- ½ cup frozen edamame (shelled)
- 2 cups diced fresh pineapple
- 1 large portobello mushroom, diced
- 3 green onions, sliced
- 3 cups cooked white or brown rice
- Salt to taste
- Whisk together soy sauce, sesame oil, ginger powder and white pepper in a small bowl; set aside.
- Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, pineapple, mushrooms, edamame and green onions to the skillet. Saute, stirring often, about 3 to 4 minutes.
- Stir in soy sauce mixture; cook, stirring constantly, until heated through, about 2 minutes.
- Toss rice with vegetable mixture until evenly coated; serve immediately.
If you’re looking for more yummy Asian recipes, you should browse my Asian recipes Pinterest board.
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