For someone who doesn’t like to leave their house I sure know how to overbook myself. Since my daughter went back to school my schedule has been insane, so I have been living for quick and easy lunches that make enough food to incorporate into our dinner.
I quit eating eggs a couple of years ago (I watched a documentary about factory farming and I just couldn’t stomach them), and the only thing I really miss is fried rice. I have tried various vegan versions over the years, but they either didn’t have the right consistency or flavor. So, instead of trying to match traditional fried rice, I have come up with some different, but equally as tasty ideas.
I love pineapple! On my pizza, in my stir fries, juiced … so pineapple fried rice is a no-brainer for me. This is a sweet and savory dish that can be a side, or even my lunch when I am home alone.You can omit the cashews if those don’t float your boat, but I like the extra crunch and protein they add to the dish.
I like to cook up a batch of rice at the beginning of the week, and stash it in the fridge, so I can quickly whip up dishes like these on days when I have little time. After a few days in the fridge the rice, especially wild rice, can be a little dry, and that is why I added all of the liquid from the can of pineapple. If you are working with freshly cooked rice, cut back the liquid.
- 3 cups cooked, wild rice
- 1 can pineapple chunks, including juice
- 1/2 c chopped, raw cashews
- 2 T olive oil
- 1 T sesame oil
- salt to taste
- Heat olive oil in a skillet over medium heat, then add rice. Drizzle sesame oil over the rice and lightly mix. Add can of pineapple and juices, and cashews and continue cooking till liquid reduces. Salt to taste, and serve!