Often times, I feel like making dinner … sometimes I don’t.
Yesterday was one such day. No matter how hard I tried, I just could not muster the want to make dinner. Throughout the day, I would periodically walk downstairs to the kitchen, peek in the refrigerator as if something magical was going to pop out at me (sigh when it didn’t) and then walk back upstairs to my office.
Then it happened. (**Cue the glittering music.**)
On my final field trip to the kitchen, I spotted a mango that was sitting on the counter. It was more-than-ripe and ready to use. I started to think about the things I might be able to make with it. Just when I was about to settle on making mango smoothies and calling it gourmet, something struck me (kitchen fairies?) and I had an idea to mix this mango into a rice dish.
Let’s keep on with this recipe fairy tale and say the happy ending went like this: I grabbed the pineapple I had cut earlier that morning from the refrigerator, a bag of peas and this Healthy Fried Rice recipe, and got to work.
Here’s what my magic wand (… err … wooden spoon) cooked up …
Pineapple Mango Fried Rice
Keywords: stir-fry side entree vegetarian vegan gluten-free whole grain Chinese
Ingredients (4-5 servings)
- 1 Tablespoon plus 1 teaspoon safflower oil, divided
- 3 large garlic cloves, minced
- 1/2 cup yellow onion, finely chopped
- 1/2 Tablespoon fresh ginger, peeled and minced
- 4 cups cooked brown rice
- 1 cup fresh pineapple, diced
- 3/4 cup fresh mango, diced
- 1 cup frozen peas
- 2 eggs, beaten
- 3 Tablespoons gluten-free soy sauce or tamari
- I used San-J Organic Gluten-Free Tamari.
- MAKE IT VEGAN by nixing the eggs (I taste tested the rice before adding the eggs and it’s still yummy!)
Heat 1 Tablespoon of oil in a wok or large skillet until very hot. Add the garlic, onions and ginger and cook, stirring, until softened, about 2 to 3 minutes. Add the rice, pineapple, mango and peas, and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of safflower oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and stir until thoroughly combined. Serve hot.
I served this up as the main event with a side of steamed broccoli and it was superb –– everything the kitchen fairies could have ever dreamed of and then some.
AND, HEY: You can make it vegan by nixing the eggs. I taste tested the rice before I added the eggs and it was still yummy!
So, who said magic doesn’t exist?