It’s no secret around here– I love Asian inspired cuisine and really appreciate using authentic ingredients, like fish sauce. It’s a must in Thai cuisine and worth the trip to you Asian grocery store, but can be found in most grocery stores these days. I opt for a Whole 30 compliant fish sauce made with no added sugar. I was craving some take out when I made this recipe, but this girl’s got goals y’all! Traditional pineapple fried rice has lots of oil and added sugar, bringing the Smartpoints value up pretty high. At a restaurant a serving of pineapple fried rice can run up to 18 Smartpoint, while my lightened up recipe is 4sp per serving! Fried rice is so easy to whip up at home I decided to skip the takeout. You can use any 0sp lean protein source in this dish, but I opted for pre-cooked shrimp. Another pro tip use left over rice! It’s sooo much better in a fried rice! You can easily make this Whole 30 compliant by subbing caulirice and omitting the small amount of sugar.
Thai Pineapple Fried Rice
5 servings, 4sp per serving
16 oz pre-cooked 0sp protein of choice (I used shrimp)
3 C leftover rice, preferably Jasmine, but any type works
1 1/2 C fresh pineapple, diced (about half a pineapple)
1 red bell pepper, large dice
1/2 C green onions, sliced
2 cloves garlic, minced
1/2 tsp sugar (I used coconut sugar)
2 TB coconut aminos or low sodium soy sauce
1 TB fish sauce
1 tsp siracha
1 lime, halved
1 Thai green chili, optional
Cilantro and chopped roasted cashews for garnish
Salt and pepper to taste
1. In a large skillet or wok, sprayed with oil, scramble two eggs with a pinch of salt. Set aside.
2. Add more spray oil if your pan looks dry and saute on medium high the red pepper and pineapple until the pineapple begins to caramelize. Add in the green onion, Thai green chili (if using), and garlic, saute until fragrant. Remove from pan and set aside with the eggs.
3. Add rice, sugar, and pre-cooked protein of choice. Cook until the rice is hot– it should be popping to get that great crispy rice we all love in fried rice.
4. Add the egg, pepper, green onion, pineapple, and garlic back to the pan, along with the coconut aminos, fish sauce, and siracha. Use your spoon to break up the egg. Stir until the sauces are well combined. Squeeze half the lime over the pan. Taste and add salt and pepper if desired.
5. Garnish with cilantro, lime wedges, and chopped roasted cashews (you can garnish with 3 whole cashews for 0sp).