Life is crazy manic, I have just got back from Boa Vista in Africa, started a new job and have just booked a road trip to Newquay, I spent the day in Brighton yesterday and even though I sometimes don’t know if I am coming, going or been, I wouldn’t have it any other way.
The inspiration for this recipe actually comes from my Boa Vista trip as I ate so much pineapple that I am surprised that I didn’t turn yellow!
Boa Vista is just so incredible, until recently it was a third world country and it is still pretty much completely untouched and uninhabited, but the people there are the most warm and welcoming that I have ever met. One evening we went to a beach party and danced with the locals whilst they played African drums at the best beach bar ever! It was a night I will never forget & the lobster was pretty incredible too! I have added the link here http://www.morabezaboavista.com/ so that if you ever visit you can try it for yourself.
I feel like I left apart of myself in Boa Vista, but also that I have brought a little piece home, it was such a healing holiday and to be honest it was the best holiday that I have ever had, it has set a pretty high standard for all future trips to beat.
I am still trying very hard to be 100% vegan and eat healthy, but with the crazy hours that I work, training and studying with the new job I do need meals that are quick!! This Pineapple Fried Rice is perfect, not only is it quick but a great way to use left over rice. You can follow the recipe or just use up bits and pieces that you have left in the fridge and of course if you are not a Flexitarian like myself you could add prawns, chicken or even gammon.
This will definitely be one of the dishes I will be knocking up in the Surf Pad where we are staying in Newquay, its a great meal to share after an exhausting day at the beach and as the sun has been out and the weather so warm this is a great sunny dish to have now, enjoy the sunshine Guys!
Vegan & Vegetarian
1 1/2 tablespoons coconut oil (or preferred cooking oil)
1/2 cup red onion, diced
2-3 garlic cloves, minced
2 teaspoons fresh ginger, grated
1/4 teaspoon red chili pepper flakes (optional)
1 cup carrots, peeled and diced
1 1/2 cups pineapple, cut into 1 inch cubes (fresh or canned)
3 cups cooked rice (preferably 1 day-old and chilled)
1 cup green onion, chopped
1-2 tablespoons tamari sauce or soy sauce (low-sodium & gluten-free, if preferred)
Heat coconut oil in a large pan or wok over medium heat. Add onions, garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
Add pineapple and sauté until slightly browned, about 4-5 minutes
Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavour. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
Cook about 4-5 minutes, until all ingredients are combined and heated through.
Remove from heat and serve