Thai Pineapple Fried Rice

Ready in 45 minutes

Serves  8

495 calories 

Ingredients

• 1 1/2 cups Jasmine rice
• 1/2 cup coconut water
• 1 1/2 cups canned coconut milk
• 1 1/2 Tab. coconut oil
• 1 lb. sweet potatoes, peeled, cut into 1" pieces and roasted with 3 Tab. olive oil
• 1 onion, chopped
• 3 tea. garlic, minced
• 1 Tab. olive oil
• 1/2 cup peas, frozen
• 2 carrots, cut into thin strips
• 1 green bell pepper, cut into large chop
• 1 red bell pepper, cut into large chop
• 28 oz. garbanzo beans
• 1 Tab. soy sauce
• 3 Tab. red curry paste
• 1 fresh pineapple, cut into small dice
• 1/2 cup cashews
• 2 Tab. shredded coconut, unsweetened
• 1 1/2 tea. salt
• 1 tea. crushed red pepper flakes
• Green onions, chopped, optional
• Cilantro leaves, optional

Cooking Instructions

1. Add rice, coconut milk, and coconut water to a rice cooker. When done, fluff with a fork, then stir in coconut oil.
2. If not already roasted, roast sweet potatoes. Preheat oven to 400 degrees. Combine sweet potato cubes with olive oil on a large baking sheet with parchment paper and spread sweet potato cubes out in a single layer. Bake in preheated oven for 25-30 minutes, flipping halfway through.
3. Once rice and sweet potatoes are cooked, in a large pan, heat the oil and sauté the onion and frozen peas for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Then stir in the cooked rice and sweet potatoes, along with the garbanzo beans, soy sauce and red curry paste. Stir to combine.
4. Next, add the pineapple, shredded coconut, and the cashews. Season with salt and red pepper flakes and optionally, green onions and cilantro.