This Waimea Fried Rice is a bright, energetic dish that moves far beyond standard takeout fare. By using long-grain brown rice, you get a satisfying chew and added fiber, while fresh lemongrass and ginger infuse the grains with complex citrusy warmth. The addition of diced pineapple provides bursts of sweet acidity that cut through the savory notes of fish sauce and sesame oil. Crisp red bell peppers and celery add necessary texture, while fresh mint and cilantro lend a fragrant finish. Perfect for a light weeknight dinner or a refreshing side dish, this recipe comes together quickly if your rice is pre-cooked and chilled. It&# 226;ÂÂs a wholesome, vegan-friendly option that feels both exotic and comforting on the plate.
Waimea Fried Rice
Description
This Waimea Fried Rice is a bright, energetic dish that moves far beyond standard takeout fare. By using long-grain brown rice, you get a satisfying chew and added fiber, while fresh lemongrass and ginger infuse the grains with complex citrusy warmth. The addition of diced pineapple provides bursts of sweet acidity that cut through the savory notes of fish sauce and sesame oil. Crisp red bell peppers and celery add necessary texture, while fresh mint and cilantro lend a fragrant finish. Perfect for a light weeknight dinner or a refreshing side dish, this recipe comes together quickly if your rice is pre-cooked and chilled. It's a wholesome, vegan-friendly option that feels both exotic and comforting on the plate.Ingredients
Directions
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In a medium saucepan, bring 4 cups of water to a boil. Add the long-grain brown rice and boil for 25 minutes, or until just tender.
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Drain the rice through a sieve and rinse thoroughly with cold water to wash off starch and cool it down quickly.
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Spread the rinsed rice in a single layer on a flat metal pan or tray and refrigerate for at least 30 minutes to dry out the surface.
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Prepare the lemongrass by removing the tough outer layers and cutting off the root end and dry top. Slice thinly and chop finely until you have about 1/4 cup.
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Warm the light oil in a large frying pan or wok over medium-high heat.
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Add the chopped lemongrass, cored jalapeno, and garlic to the hot oil. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
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Add the diced red bell pepper, celery, and grated ginger to the pan. Stir-fry for another 30 seconds until the vegetables begin to soften slightly.
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Add the chilled rice to the pan. Stir-fry, breaking up any clumps, until the rice is heated through and slightly toasted, about 2-3 minutes.
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Stir in the chopped pineapple, mint, and cilantro leaves.
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Drizzle the fish sauce (or tamari), rice wine vinegar, and toasted sesame oil over the rice. Toss everything together to combine evenly.
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Serve immediately, garnishing each portion with a sprig of fresh mint and cilantro.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 114.6kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 7.2mg1%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 2.3g10%
- Sugars 2.0g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rice Preparation: Day-old cooled rice works best for fried rice because it has dried out, preventing mushiness. If making from scratch, spreading the hot rice on a tray and refrigerating it uncovered speeds up the drying process.
Lemongrass Tip: Lemongrass can be tough to chew. Ensure you use only the tender lower part of the stalk and chop it as finely as possible. Alternatively, you can bruise a whole stalk and remove it before serving, though chopping it in allows the flavor to distribute more evenly.
Dietary Adjustments: To keep this dish vegan, substitute Thai fish sauce with tamari or a vegan fish sauce alternative. The tamari will provide a similar savory depth without the animal product.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.
