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This is the most delicious rice I’ve ever made. Give it a try. The balance of sweetness, salty, and heat are perfectly balanced.
Ginger Pineapple Rice
Ginger pineapple rice is a unique side dish everyone will enjoy. Try pairing it with grilled or teriyaki chicken and glazed carrots (both sweetened with stevia, for sugar-free).
- 5-1/2 cups cooked jasmine rice from 1-1/2 cups rice
- 1 tablespoons + 2 teaspoons high-smoke oil peanut, avocado, etc., divided
- 1-1/2 cups chopped yellow onion
- 1 large red bell pepper small diced
- 3 tablespoons + 1 teaspoon minced or grated ginger
- 5 drops red hot chili oil optional (omit for nightshade-free)
- 1 tablespoon gluten free reduced-sodium tamari sauce San-J or gluten free soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 + 1/8 teaspoons salt
- 1 cup pineapple diced into 1/4-inch pieces Dole Premium Golden Tropical
Cook rice as instructed on package (1-1/2 cups water per cup of rice); set aside.
Preheat a large, heavy skillet over medium-high heat. Lower the heat and swirl 1 tablespoon oil (I used peanut oil.) Add the onion and bell pepper and sauté until tender and no longer has a strong aroma of onion but sweet-smelling, about 8 minutes..
In a small container, combine the tamari sauce, sesame oil, drops of chili oil, if using, and salt; set aside.
Add the cooked rice to the skillet and combine with sautéed vegetables.
Move the rice to out sides of the skillet and add an additional 2 teaspoons of oil. (I used avocado oil.) Stir the rice into the oil and top with the liquid mixture. Stir and fry over medium heat until thoroughly combined.
Serve immediately or cover and refrigerate up to three days.