Food & Wine
Pineapple quinoa fried rice
This pineapple quinoa fried rice is a healthy take on a classic making for the perfect accompaniment with your next BBQ lunch.
Serves: 2
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
- 1/4 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
Note: 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:
- Heat a tablespoon oil in a large frying pan or wok over medium heat.
- Crack in the egg and scramble.
- Transfer the cooked egg out onto a plate.
- Wipe the pan clean, return to medium-high heat and add one tablespoon oil.
- Add the prawns and cook for one to two minutes on each side or until they’ve turned opaque and light pink. Transfer to the plate.
- Return the pan to the heat and add the pineapple.
- Cook for two to three minutes, stirring, until the pineapple begins to caramelise a little.
- Reduce heat to medium, add carrot, spring onion, tamari and fish sauce, stir quickly.
- Add quinoa and rice and stir-fry until they are mixed in well and warmed through.
- Return the egg and prawns to the mix and sprinkle the lot with sesame seeds, fresh coriander and chilli to serve.
Are you a fan of fried rice?
Recipe courtesy of Australian Pineapples.
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