Pineapple Fried Rice with Curry

My husband really likes pineapple fried rice.  Any time we go to a restaurant and it’s on the menu, that’s what he orders.  Previously I had made a pineapple fried rice recipe, but I had never tried it in a restaurant.  He said it was good but different than what he was accustomed to.  I finally found a place in Denton, TX that serves a pineapple fried rice that’s gluten free.  I ordered it, of course, and I asked my husband if it tasted similar to the ones he normally ate and he said yes.  So, this is my more accurate version of pineapple fried rice.  The other one is good, but this one is more like it is in the restaurants :-).  I cooked the chicken and rice ahead of time and I already had chopped the pineapple, so this came together really quickly.

 

Ingredients:

3-4 T. olive oil

1 small onion, sliced

1 red pepper, cut into 1 inch pieces

1/2 c. frozen peas and carrots

1 c. cooked chicken, diced in 1/2 to 1 inch pieces

1-2 tsp curry powder

1 1/2 tsp coriander

6 c. cooked rice (Basmati or Jasmine)- day old preferred, or let it sit out on plates for 1-2 hours beforehand

1 1/2 T. brown sugar

2 1/2 T. gluten free soy sauce (I prefer Kikkoman’s gluten free soy sauce)

1/4 tsp white pepper

2 green onions, diced

1 1/2 c. pineapple, diced

1 c. cashews

1/2 c. raisins

1 medium tomato, diced (optional)

*scrambled eggs can be added if desired

 

Directions:

Heat olive oil in a large skillet.  Add onions, red pepper, peas and carrots, and chicken and cook for 2-3 minutes.  Add curry powder and coriander and stir until it’s well mixed in.  Cook for another 1-2 minutes.  Add rice and stir until seasoning is mixed well into rice.  Cook for 2-3 minutes more.  Stir together brown sugar and soy sauce and then pour into skillet and stir until rice is coated.  Sprinkle in white pepper and stir to coat.  Add green onions, pineapple, cashews, and tomato.  Add more raisins if desired.  If you can eat eggs, add in some pre-scrambled eggs now.  Cook just until all ingredients are warm- about 3-5 minutes.   Serve and enjoy!

 

Original recipe:

http://healthynibblesandbits.com/pineapple-fried-rice/

 

 

 

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Orange Caper Chicken

This was a quick and easy recipe.  It looks fancy but requires just a few ingredients.

1/2 c. brown rice flour

1/2 tsp black pepper

1/2 tsp salt

 

4 boneless, skinless chicken breasts, cut in halves or fourths

2 T. olive oil

1 1/3 c. orange juice

1 T. plus 1 tsp orange zest

1/2 tsp salt

1/4 tsp pepper

1/4 c. capers, drained

1/4 c. chopped flat leaf parsley

Rice for serving

 

Directions:

Mix brown rice flour, 1/2 tsp black pepper and 1/2 tsp salt on a plate.  Dredge chicken pieces in flour mixture and press down a little so the mixture sticks well.

 

Heat olive oil in a large skillet.  Cook chicken in skillet for 10 minutes per side until chicken is cooked.  Remove to a plate and set aside.

In the same skillet, add orange juice and cook on high until it reduces some- about half.  Stir in orange zest, capers, parsley, and remaining salt and pepper to taste.  Put chicken back in skillet and allow to simmer together for 5-10 minutes.  I think I actually let it sit about 30 minutes because I had dinner ready early, and the flavors blended really well.  I think it will taste just fine if you serve it sooner, but if you need something that you can cook and have waiting, this is a good option!

Serve over brown rice.

 

Original recipe:

http://allrecipes.com/recipe/34585/orange-caper-chicken/?internalSource=hub%20recipe&referringContentType=search%20results&clickld=cardslot%201