Hmm, was that title TMI? Oh well.
Feeding a family is super hard. They’re always hungry, and I’m all like, “Um, didn’t I just feed you yesterday?”
Feeding the Vegan CT family is extra hard, as it is made up of one very active, very growing 11-year-old, and two “grownups” who exercise regularly, burn a lot of calories and need lots of protein and such (ok fine, one of them is me). And two cats and a turtle.
Last night, I got so tired of the whining (especially the turtle, she can be so demanding), I whipped up my favorite easy peezy go-to meal: Pineapple Fried Rice.
This dish accomplishes a lot of things:
1) Feed your family in less time than it takes you to find the turtle that has escaped from it’s tank. Yes, escaped.
2) Make them something CHEAP, cuz goodness knows I’m not hitting it rich off of this blogging gig (side note: send me money?)
3) Make them something delicious and healthy.
4) Make a dish with enough protein to silence that most annoying of vegan-doubter arguments.
And yes, this dish is so easy, even
my your lazy omnivore boyfriend, who would subsist only on peanut butter and jelly sandwiches or anything that can be microwaved, can make it. But please, don’t let him.
Pineapple Fried Rice
Serves 4 (or one really hungry boy, an average sized 20-something female, and an endless pit)
Gluten-free if you use gluten-free tamari or Bragg’s
2 cups brown rice, cooked (and preferably let cooled, but not essential)
1 8 oz package of mushrooms, sliced (any kind is fine.. I used baby bellas)
2 cloves garlic, minced or crushed
1 tsp ginger, minced (or more)
Soy sauce or tamari (I used Bragg’s Aminos), to taste
Half a package of frozen peas
One package frozen edamame (shelled or in pods)
1 20 oz can chunk pineapple in pineapple juice, juice reserved
2 tsp coconut oil
Green onions (optional)
Heat coconut oil in a large pan over medium heat until melted and shimmering, and add mushrooms. Saute until mushrooms have let off liquids (about 5 minutes), stirring occasionally.
Add garlic and ginger. Saute for one minute.
Add rice to pan and stir to mix thoroughly.
Add a few good dashes of soy sauce or tamari (sorry, I never measure this part! Probably two tablespoons or so). Add 1/3 of the pineapple juice from the can, all of the pineapple, and the peas. (Add shelled edamame here, if using). Stir to combine and let sit until the juice has mostly evaporated and vegetables are tender (about 5 minutes).
If using edamame in pods, steam separately and toss with sea salt.
Remove from heat and add a few chopped green onions, and stir.
Serve garnished with additional green onions.
(PS – this dish has approximately 22 grams of protein per serving. For anyone who is interested in that kinda thing.)