This simple to make fried rice is sweet, savory and slightly spicy. Made with Proud Sponsor Jones Dairy Farm Canadian Bacon, it’s perfect as a delicious side dish or entrée for any day of the week.
PrintCanadian Bacon Fried Rice with Pineapple
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings
Ingredients
- 1 6 ounce package Jones Dairy Farm Canadian Bacon, sliced into thin strips
- 2 to 3 tablespoon coconut oil
- 2 eggs, beaten well
- 1/2 large fresh pineapple, diced
- 1 large red pepper, diced
- 1/2 bunch green onions, diced
- 3 cloves fresh garlic, minced
- 3/4 cup cashews, chopped
- 2 cups Jasmine rice, cooked and chilled (2/3 cup dry rice makes 2 cups cooked)
- 1 1/2 tablespoon tamari sauce
- 2 teaspoon chili garlic paste (typically found in the Asian foods aisle), or sriracha
- 1 lime cut into wedges
- salt to taste
- 2 tablespoon cilantro, chopped for garnish, optional
Instructions
- Heat large wok or cast iron skillet over medium-high heat. Have empty serving bowl nearby. Once pan is hot, add 1 teaspoon coconut oil to coat pan. Pour in eggs, immediately stir. Use rubber spatula to stir, scrape as you go. After 30 seconds, eggs should be scrambled. Transfer eggs to bowl, wipe wok clean with paper towel if needed.
- Add teaspoon of oil to the hot wok. Add Canadian Bacon strips, cook quickly, constantly stirring until brown and slightly crispy, about 2 minutes. Add to serving bowl.
- Reduce heat to medium, add remaining tablespoon of oil to the pan. Add cashews, stir constantly for 30 seconds. Add rice, stir to combine. Cook until rice is hot, 3-4 minutes.
- Add contents of the serving bowl into wok, combine all ingredients. Stir until warmed and remove from heat. Add tamari sauce and chili paste. Squeeze 1/2 lime over dish, stir to combine. Add salt to taste.
- Spoon into dishes, serve with wedge of lime and sprinkle of cilantro. Top with a few cashew pieces if desired. Store leftovers in refrigerator to be used for Leftover Fried Rice Frittata with Canadian Bacon for a weekday breakfast or weekend brunch.
Notes
Rice for this dish works best dry and cool. Always rinse rice in mesh colander before cooking. Spread it out on cookie sheet lined with parchment paper to cool quickly. Let sit for an hour in refrigerator before using.
