Pineapple fried rice is a perfect meal that warms the Stomach, is nutritious and satisfying. The sweetness of the pineapple and bite of the fermented carrots complement the warming essence of the ginger and spring onion, giving way to a cool-warm (Yin-Yang) balanced meal.
Depending on the quantity of rice you have leftover, use whatever vegetables and amounts you have. This is a great way to use up extra vegetables or odds and ends of things in the fridge. Use extra spring onion and ginger since using leftover rice, it’s how to remove the dampness and coldness out of it, so the Stomach is happy. If you do not have fermented carrots, use regular ones, but chop them small because they take a bit longer to cook. Please see previous post on how to make fermented carrots.
Himalayan sea salt
Prepare your vegetables: slice ginger into very thin strips, slice spring onions, dice pineapple, chop carrots. Have everything prepared before you begin.
Preheat your cast iron pan for a few minutes on med-high heat. No oil is necessary.
Add in your ginger and slightly brown it, then add your rice and mix. Add in scallions, mix and cook for a few minutes until everything is well combined.
Towards the end add in the fermented carrots and pineapple. Cook for another minute or so.
Place in the bowl and drizzle olive oil and salt.
Serve with bone broth