In order to bring you the best organic produce, some ingredients may differ from those depicted.
Gluten-Free Friendly, Dairy-Free, Mediterranean, Vegan, Spicy, No Added Sugar, Protein Plus
2 Servings, 650 Calories/Serving
25–40 Minutes
Welcome to texture fest! This aromatic fried rice has it all: juicy pineapple, crunchy cashews, tender peas, and crisp water chestnuts. Finish with our gingery stir-fry blend and eat to your heart’s content.
Nutrition per serving
Calories 650, Total Fat 18g (23% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 410mg (18% DV), Total Carb. 89g (32% DV), Fiber 14g (50% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains:
Tree Nuts (cashew), Soybeans, Sesame (sesame)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
1
Cook the rice
In a small sauce pot, combine the rice and 1⅓ cups [2⅔ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.
2
Prep the pineapple and vegetables
3
Prep and start cooking your protein
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for tofu, chicken, or plant-based chicken. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.
4
Prep the remaining ingredients; cook the pineapple and vegetables
In the same pan used for your protein, add the pineapple, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the bell pepper and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the peas and cook until heated through, 1 to 2 minutes.
5
Finish cooking your protein and fried rice
To the pan with the vegetable mixture, add the rice, your protein and any accumulated juices, and half the stir-fry blend and cook, stirring constantly, until the protein is cooked through, 2 to 3 minutes. Remove from the heat and stir in the water chestnuts. Season to taste with salt and pepper.
Serve
Transfer the fried rice to individual bowls and garnish with the cashews and green parts of the scallions. Sprinkle with the remaining stir-fry blend and shichimi togarashi to taste and serve.