Saturday, March 3, 2012

Creamy Coconut Pineapple Fried Rice

I guess the saying is right about March 'coming in as a lion'. The wind has been howling here since yesterday and all through the night. The snow is just starting to fall this morning and it's been a yucky few days here in Grand Rapids. Yet, I am not complaining...nothing severe. I watched the national news this morning and my heart was aching for all of those families who lost everything in the last few days of fierce and unforgivable tornadoes. I have no words. So much destruction and so much loss. May God grant them peace and rest as the people involved in this natural disaster try to gather their bearings and loved ones.

Spring always seems to bring on season of fiesty-ness. You can see it in the changing weather and in the moods of people. It just seems that during the winter months life has fallen asleep, and then spring comes knocking on the door saying "WAKE UP!" Yes, official spring is still a few weeks away yet, but you may have noticed that turning the calendar into March starts the spring fever of counting days til warm weather, sunshine, seed planting and more. The earth is awakening and we are beckoned to take part.
This recipe is something I whipped up a few nights ago as I was scanning the fridge for a last minute supper idea. I recently bought a pineapple for some spring-time fruit cravings and it didn't hurt that it was also fresh and on-sale too. Pineapple is just getting into season in the southern hemisphere and if try it now you will know it is the best this time of year. I also just finished reading a novel based on the Hawaiian islands that started the craving for some fresh tropical fruit like pineapple. So it has been a treat to add it to pizza, smoothies, and now it inspired me to make a last minute veggie fried rice. Delish!
Creamy Coconut Pineapple Fried Rice recipe (vegan style)
1 heaping cup of chopped broccoli (fresh or blanched frozen) 
1 heaping cup of chopped red bell pepper
1 heaping cup of chopped carrot slices
1 cup of chopped celery
1-2 cups of chopped fresh pineapple
3-4 cloves of grated fresh garlic
1 TB of freshly grated ginger
1 TB of sauteing oil: coconut, ghee or grape seed
1 ts. of ground turmeric
dash to 1/2 ts. of sea salt
1/2 ts. of ground pepper (black or red)
2-3 cups of pre-cooked (leftover) short grain brown rice

optional additional toppings:
1/4 cup of shredded coconut pieces
1/4 cup of currants or raisins
1/2 cup of crushed cashew pieces
switch the rice for leftover quinoa
add fresh chopped green onions
add fresh or frozen green peas

If you need to cook some rice for this recipe, I suggest cooking it a few hours before you make this dish because you do not want your rice wet or soggy from cooking. You want it fluffy and dry and ready for use. This recipe calls for about 2-3 cups of brown rice so it is about the amount if 1 cup of dried rice before cooking. I used organic short-grain brown rice, but you could use a basmati variety or your favorite kind. 

Then in a large wok or frying pan/pot, saute the ground ginger and garlic in the oil. Then add the veggies and pineapple and pour in the tamari first to soak into the veggies. Then after a minute add in the coconut milk and curry paste and spices. Saute for 5-10 minutes to let the veggies cook in the liquid, softening them up and also creating a lot of great saucy flavor. Then when you veggies are soft, yet still have a touch of crunch stir in the rice and other toppings you prefer like coconut, cashews or currents. (If you are not vegan and want to add in an scrambled egg for more protein- then do that as the last step).
Serve hot with added fresh cilantro or thai basil and a sprinkle of nuts if you prefer.

This recipe will feed 4-6 people, or serves as a great pack-up lunch or dinner for on the go. 
This dish is a great way to have a plate-full of color and fiber. Lots of antioxidants, vitamins and nutrients in a variety of veggies and fruit. Plus the spices will warm and energize your digestion as well. You can add other veggies if you prefer and also think it would be easy to add quinoa instead of rice if you wanted to try that option. I love having a warm plate of veggies in a one-stop-pot meal. Lots of flavor and super easy to make as well. The pineapple is the star of this dish with so much amazing flavor of sweet and tangy. It is the perfect addition to any veggie stir fry in my opinion.
I hope you enjoy and have a warm weekend. Even if it is indulging in some yummy pineapple that makes you dream of places warmer than 20 degree temps and gusting-snowy wind. That's what I will be doing anyways :) Spring is just around the corner....knocking on the door...

Much love and light to you today!


  1. YUM, Stephanie! I can't wait to make this!!!

  2. Yummm - the creaminess in the photos reminds me of a risotto. I bet there were no leftovers! Thanks for sharing, Stephanie, and have a beautiful weekend!

  3. I'm going to make this for dinner tonight but was wondering if I could substitute sea salt for the seal salt... ;)
    Looks yummy, I'm new to your site but am looking forward to exploring more of your fantastic looking recipes!

    1. LOL Pam! Thanks, I fixed the seal salt! Hope you tried and enjoyed it!