Pineapple Fried Rice with Black Beans

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Jo makes Pineapple Fried Rice with Black Beans in just 15 minutes using chilled brown rice for the best stir fry texture. Caramelised pineapple adds sweet savoury flavour, then onion, capsicum, kale, garlic and ginger bring the fragrance. Toss through black beans, crunchy snow peas and roasted cashews, finish with lime juice and fresh coriander, plus chilli flakes or sesame if you like.

Ingredients

• 2 cups cooked brown rice, chilled
• 1 cup fresh pineapple, diced
• 1 tbsp extra virgin olive oil
• 1 small red onion, diced
• 1 red capsicum, diced
• 1 cup finely shredded kale
• 1 clove garlic, finely chopped
• 3cm knob of fresh ginger, grated
• 1 cup black beans, rinsed & drained
• ½ cup snow peas, finely sliced on the diagonal
• ⅓ cup roasted cashews, roughly chopped
• 1-2 tbsp light soy sauce
• Juice of ½ lime
• Fresh coriander, to serve
• Chilli flakes or toasted sesame seeds (optional)

Method

1. Heat a large pan and once hot drizzle with extra virgin olive oil. Add pineapple and cook 2–3 mins until starting to caramelise. Remove and set aside.
2. Add a little more extra virgin olive oil to the pan and sauté onion and capsicum for 1–2 mins. Add shredded kale and cook another minute until it softens slightly. Add garlic and ginger and cook briefly until fragrant.
3. Stir through the cooked brown rice and black beans. Add soy sauce and toss to coat.
4. Add the snow peas, caramelised pineapple and most of the cashews. Toss 1 minute — enough to warm the pineapple and keep the peas crunchy. Squeeze over lime juice.
5. Top with remaining cashews, coriander and chilli flakes if you like heat.