Ingredients
Vegetables and Fruits
- 1 onion, peeled and finely diced
- 1 large red bell pepper, deseeded and diced
- 250 g (1.5 cups) chopped pineapple
- 90 g (0.5 cups) sweetcorn kernels
- 3 spring onions (scallions), sliced
Staples
- 1.5 tbsp coconut oil or vegetable oil
- 500 g (2.5 cups) cooked brown rice, chilled
- 2 tbsp tamari soy sauce (or regular soy sauce if not gluten-free)
- 1 tsp sesame oil
Optional
- Herbs or chili to taste
Instructions
- Heat the Oil: Heat 1.5 tbsp of coconut oil or vegetable oil in a wok or cast iron pan until hot, preparing it for stir-frying.
- Cook Onions and Peppers: Fry the finely diced onion and diced red bell pepper for about 5 minutes until the onions soften and become translucent, releasing their aroma.
- Add Pineapple and Sweetcorn: Stir fry 250 g chopped pineapple and 90 g sweetcorn kernels for approximately 3 minutes, allowing the pineapple juices to evaporate and mix well with the vegetables.
- Incorporate Rice: Add 500 g chilled cooked brown rice to the wok and stir fry for 2-3 minutes until the rice is thoroughly warmed through and blends with the other ingredients.
- Finish with Sauces and Spring Onions: Switch off the heat, then mix in 2 tbsp tamari soy sauce, 1 tsp sesame oil, and sliced spring onions. Optionally, add herbs or chili to taste for extra flavor complexity.
Notes
- Using chilled cooked rice prevents the dish from becoming mushy and helps achieve a better fried rice texture.
- Coconut oil adds a subtle flavor but vegetable oil can be used as a neutral alternative.
- Adjust soy sauce quantity to control saltiness and accommodate dietary preferences.
- Add herbs like cilantro or spices like chili for added flavor and heat.
- This recipe is naturally gluten-free when using tamari soy sauce and can be made vegan by omitting any animal-based additions.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
