Name: Pineapple Pork Fried Rice with Carrot, Edamame, Celery & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 6 sticks celery; 1 small bunch cilantro; 1 ½ cups edamame; 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ cups jasmine rice; 1 ½ small pineapples; 6 pork chops, boneless; black pepper; salt; soy sauce; virgin coconut oil

Pineapple Pork Fried Rice with Carrot, Edamame, Celery & CilantroPineapple Pork Fried Rice with Carrot, Edamame, Celery & Cilantro — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

6 sticks celery

1 small bunch cilantro

1 ½ cups edamame

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ cups jasmine rice

1 ½ small pineapples

6 pork chops, boneless

black pepper

salt

soy sauce

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Cut off skin from each pineapple; quarter, core, and medium dice. Place in a large bowl.

Trim and slice green onion and celery crosswise into ¼-inch pieces; add both to the bowl with the pineapple.

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds; add to the bowl.

Peel and mince ginger and garlic; add to the bowl and set aside.

Pat pork chops dry with paper towels and place on the cutting board; thinly slice crosswise into bite-sized strips, then season with salt and pepper.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom; add pork and stir-fry until browned and cooked through, 4-5 minutes. Transfer to a plate.

When the pork is done, return the pot to medium-high heat, add more oil, and swirl to coat the bottom. Add pineapple, veggies, and edamame; stir-fry until veggies are fork-tender, 5-6 minutes.

Meanwhile, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.

When the veggies are done, add cooked rice, pork (with any accumulated juices), and soy sauce to the pot; continue to cook, stirring constantly, until combined and heated through, 2-3 minutes more. Remove from heat, add cilantro, and stir to combine.

fTo serve, divide fried rice between plates or bowls. Enjoy!

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