Give your summer BBQ a glow-up with this pineapple quinoa fried rice

Taste = 10, effort = 3!

By Team Triple White • 1 year ago • HEALTH & FITNESS

 

A healthy take on a classic favourite, this pineapple quinoa fried rice is the perfect accompaniment to your next BBQ lunch or dinner.

Easy to make, impressive on the table and all kinds of delicious, none of your guests will be disappointed!


Pineapple Quinoa Fried Rice Recipe

SERVES 2 | PREP 10 | COOK 15

Ingredients

2 tablespoon olive oil
2 eggs
6 large green prawns, peeled
1 cup pineapple chunks
1 carrot, julienned
2 sprigs spring onion
2 tablespoons tamari
1 tablespoon fish sauce
¼ cup cashews
2 cups cooked and cooled quinoa (see note below)
1 cup cooked and cooled brown rice (see note below)
2 teaspoons sesame seeds
2 tablespoons fresh coriander, chopped roughly
Red long chilli, sliced finely, to serve

Tip: Use leftover rice that has been refrigerated, or for a speedy version look for pre-cooked quinoa and rice pouches. Freshly cooked, hot rice will make a too-sticky, glue-like texture in your fried rice.

Method

  1. Heat 1 tablespoon oil in a large frying pan or wok over medium heat. Crack in the egg and scramble.
  2. Transfer the cooked egg out onto a plate.
  3. Wipe the pan clean, return to medium-high heat and add 1 tablespoon oil. Add the prawns and cook for 1-2 minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.
  4. Return the pan to the heat and add the pineapple. Cook for 2-3 minutes, stirring, until the pineapple begins to caramelise a little. Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stirring quickly.
  5. Add quinoa and rice and stir-fry until they are mixed in well and warmed through, about 3 minutes.
  6. Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.

Serving suggestion

Serve in hollowed out pineapples for a tropics-to-table touch!

Recipe & images by Australian Pineapples


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