31/12/2019
Yum!
Chicken fried rice with pineapple 🍍
Adapted from clean eating magazine
Ingredients
2 cups short-grain �brown rice
2 tbsp minced lemongrass
4 tsp fish sauce
2 tsp reduced-sodium �soy sauce
2 tsp sriracha
8 oz boneless, skinless chicken breast, thinly sliced
1/4 tsp ground white pepper
3 tbsp coconut oil, divided
2 tbsp minced fresh �cilantro stems
4 tsp chopped garlic
1 1/2 cups sliced green beans (1-inch slices)
1 cup stemmed and thinly sliced shiitake mushrooms
1 cup peeled and �chopped fresh pineapple (½-inch pieces)
1/2 cup chopped �seeded tomato
1/4 cup thinly sliced �green onions
1 cup loosely packed �torn fresh Thai basil
Preparation
In a medium saucepan, bring rice, lemongrass and 4 cups water to a boil.
Reduce heat to low, cover and simmer until rice is tender, about 45 minutes.
Remove from heat and let rest, covered, for 5 minutes.
Transfer rice to a rimmed baking sheet and refrigerate until cool to the touch, about 1 hour. (Note: Don’t skip the cooling step; using hot rice in the recipe will cause it to become overcooked and sticky.)
In a small bowl, combine fish sauce, soy sauce and sriracha; set aside. Toss chicken with pepper. In a wok or large skillet on high, heat 1 tbsp oil. Add chicken and stir-fry until cooked through, about 2 minutes. Transfer to a plate.
In same wok on medium-high, heat 1 tbsp oil. Add cilantro stems and garlic and stir-fry for 20 seconds.
Add beans and mushrooms and stir-fry until beans are crisp-tender, about 2 minutes. Push to the side of the wok.
Add remaining 1 tbsp oil to empty side of wok and add rice. Cook for 30 seconds without stirring to sear the rice slightly, and then stir-fry everything together for 30 seconds.
Add chicken, pineapple, tomato, onions and fish sauce mixture and stir-fry for 1 minute.
Remove wok from heat,�add basil and toss once to combine.
Nutrition Information
Serving Size: 1 1/4 cupsCalories: 346Carbohydrate Content: 56 gCholesterol Content: 28 mgFat Content: 10 gFiber Content: 6 gProtein Content: 15 gSaturated Fat Content: 6 gSodium Content: 382 mgSugar Content: 6 gPolyunsaturated Fat Content: 2 g