As the mother of two teenage boys, I’m constantly on the lookout for tasty healthy recipes that make a lot. And I mean A LOT. These boys can eat when they put their minds to it.

We have a little local Thai place near our house and they serve a massive mound of Pineapple Fried Rice that both the boys love. So I’ve been meaning to come up with my own version for a while now. I did, it made a ton and the guys loved it!!! Score for foodie yoga momma!

My inspiration recipe came from the Thug Kitchen cookbook (warning: not for the easily offended). 😉 They write a fun blog with some nice vegan recipes and irreverent commentary.

I started by cooking up a big batch of short grain brown rice. I spread it on a baking sheet and refrigerated it for about two hours. Fried rice does not work at all with freshly made rice. You’ll end up with a mushy mess.

Then I cooked a ton of veggies and some pineapple. Finally, I sauteed the rice and added the veggie pineapple mixture until it was heated through. I made a simple sauce with tamari, rice wine vinegar and sriracha sauce. Tossed everything together, topped it with chopped raw cashews and let my boys chow down.

Thai Pineapple Fried Rice

Serve 6

Adapted from Thug Kitchen

2-4 tsp coconut oil

1 1inch piece fresh ginger, grated

1 large clove garlic, minced

1 onion, chopped

2 cups broccoli, chopped

2 carrots, cut into matchsticks or chopped

1 cup green peas

1 red pepper, chopped

2 cups mushrooms, chopped

1 zucchini, diced

1 cup pre-chopped cabbage mix

1/4 cup green onions, chopped (white and light green part)

2-3 cups fresh pineapple, chopped

5-6 cups cooked short grain rice (chill for at least 2 hours)

I Tbsp Thai seasoning (I used Bangkok blend from Penzey’s) or Chinese 5-spice powder (or more to taste)

1/4 cup tamari or soy sauce

1 Tbsp rice wine vinegar

1 tsp sriracha sauce (or to taste)

1/2 cup raw cashews, chopped

Heat wok or large saute pan over medium high heat. Add coconut oil. Next add ginger and garlic and saute for about 30 seconds. Add onions and cook until softened. Add remaining vegetables, but not the pineapple. Saute until veggies begin to soften. Transfer vegetable mixture to a bowl.

Add another tsp of coconut oil to the wok. Saute the pineapple chunks until they begin to brown slightly. Transfer to the bowl of mixed veggies.

Add a little more coconut oil to the pan. Saute the chilled brown rice until it begins to brown slightly. Sprinkle with Thai seasoning. Add the veggie/pineapple mixture and cook until heated through.

Combine tamari, rice wine vinegar and sriracha sauce with a whisk. Add sauce to rice/veggie mixture until fully coated. Taste and adjust seasoning.

Serve warm with raw cashews.