Monday, February 17, 2014

Asian Style Fried Rice and Beans


I was visiting with some friends recently that are from Louisiana.  A place I've dreamed of going, but haven't had the chance to get there yet.  Bucket list!

Inevitably when the conversation turns to food there is a lot of talk about Red Bean and Rice.  I mean a LOT.  A symbol of Creole cuisine and thought of as major comfort food.  It uses simple ingredients that may even be leftover from a previous meal.

So why not make a variation of this comfort food displaying the comforts of a different global cuisine.  Let's take this to Asia.  Fried Rice is a popular and common dish.  So why not jazz it up, add some beans, and create another comfort dish sensation.  PLUS...let's use leftover rice.


Do you ever make leftovers?  Rice is a great dish to make a little extra.  It keeps well, you can freeze it, and you use it in so many other dishes from soup to salads, to stir fried rice!

This dish came out so well that everyone loved it.  Second helpings were all around.  There might even have been thirds if you are truely counting.

The pineapple lends some sweetness, the bean protein, and the different sauce ingredients used help make the dish.  There are no eggs in this dish as in the typical one.  The beans are the protein substitute.


It's very easy to whip up and good for you.  Hearty enough for a main course dish.  I hope you enjoy the flavors and a new spin on rice and beans.


Asian Style Fried Rice and Beans

Serves 4

8 ounce can pineapple slices
1 tablespoon of vegetable oil
2 medium of carrots, thinly sliced on the bias
4 cloves garlic, minced
2 teaspoons of grated fresh ginger
2 cups of cooked brown rice or white rice
1 14 ounce can of garbanzo beans (chickpeas), rinsed and drained
1 cup of frozen peas, thawed
3 tablespoons of reduced-sodium soy sauce 
1 tablespoon of rice wine vinegar
2 teaspoons of sesame oil
1/3 cup of snipped fresh cilantro, plus more for garnish
1 lime, halved


Quarter pineapple slices. In a large skillet heat 2 teaspoons of the oil over medium heat. Add pineapple; cook about 2 -3 minutes per side or until golden brown. Remove from skillet. 

Pour the remaining 1 teaspoon oil into the hot skillet. Add carrots and cook for about 5 minutes until tender.  Add garlic and ginger; cook for 30 seconds.

Stir in brown rice, garbanzo beans, and peas. Add soy sauce, rice wine vinegar, and sesame oil. Cook and stir about 4 minutes or until heated through. Stir in the 1/3 cup cilantro. Return pineapple to skillet; heat through.

To serve, squeeze lime over rice. If desired, top with additional cilantro leaves.


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