Ingredients
Vegetables:
- 1 cup carrots (mixed colors; large matchstick shape)
- 3/4 pound asparagus (large stalks trimmed and peeled; cut stalks 1/3"; tips cut in half vertically)
- 1/2 cup onion (peeled; 1/3" dice)
- 1/2 cup leeks (cleaned; cut 1/4" half moon shape)
- 1/3 cup fresh peas (shelled from pod)
Rice and Oils:
- 3 cups cooked long grain rice (preferably one day old and refrigerated)
- 2 teaspoons peanut oil (divided; use expeller pressed)
- 1/2 teaspoon peanut oil (expeller pressed)
- 2 tablespoons peanut oil (expeller pressed)
Fruits and Herbs:
- 3/4 cup fresh pineapple (cut into 3/4" chunks)
- 1/4 cup fresh scallions (cleaned; sliced thinly)
- 2 tablespoons fresh spring chives (cut 1/4" lengths)
- 1 tablespoon Thai basil (torn, optional)
Flavorings and Seasonings:
- 1 1/2 tablespoons fresh ginger (peeled; minced)
- 3 teaspoons fresh garlic (peeled; minced)
- 1 tablespoon soy sauce or gluten free tamari sauce
- 1 teaspoon liquid coconut aminos
- 2 teaspoons rice vinegar
- 1/2 teaspoon pure cane sugar (optional)
- 2 pinches hot pepper flakes (Szechuan chili flakes recommended)
Instructions
- Stir-fry the Vegetables: Heat 1 teaspoon peanut oil in a wok or large non-stick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Then add the asparagus stalks, asparagus tips, and onion; stir-fry for an additional 2 minutes until vegetables are lightly colored. Add the next teaspoon of peanut oil, then add leeks and fresh peas. Stir-fry for 1 minute, then remove the vegetables from the pan onto a clean plate. Season lightly with salt and pepper.
- Cook the Pineapple: Wipe the pan clean and add 1/2 teaspoon peanut oil, heating over medium-high heat. Add pineapple chunks to the pan but do not stir-fry vigorously; allow the pineapple to develop a golden crust underneath. Turn to brown evenly, cooking for a total of 2 minutes. Remove the pineapple to the vegetable plate.
- Cook Rice; Season & Finish the Dish: Clean the pan again and add 2 tablespoons of peanut oil, heating to medium-high until very hot. Add the chilled cooked rice in and give a big stir; then let the rice sit without stirring so it gets crispy and slightly golden on the bottom. Add minced ginger and garlic, stirring the rice well, and continue to cook until the rice is crispy, about 3 minutes in total. Stir in soy sauce, coconut aminos, rice vinegar, cane sugar (if using), and chili flakes. Stir continuously to incorporate all flavors, cooking for another minute. Add scallions and toss together before removing from heat. Optionally add a drizzle of sesame oil.
- To Serve: Taste the rice mixture for seasoning and adjust if needed. Add the cooked vegetables and pineapple to the rice and toss thoroughly to combine. Garnish with chopped spring chives and Thai basil if desired. For extra texture and flavor, sprinkle with sesame peanuts.
Notes
- Using day-old cold rice is essential to prevent mushy fried rice and to achieve a nice crispy texture.
- Expeller pressed peanut oil is preferred for its high smoke point and neutral flavor.
- Adjust hot pepper flakes to your preferred spice tolerance.
- Substitute gluten free tamari for soy sauce to make this recipe gluten free.
- For a nuttier finish, drizzle some toasted sesame oil at the end but use sparingly as it is quite strong.
- Add leftover chicken, tofu, or shrimp for added protein if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Gluten Free
