Ingredients
Scale
- 1 cup white rice (substitute with brown rice if desired)
- 1 cup water
- 2 tablespoons oil (coconut oil recommended)
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 cup fresh pineapple, chopped
- 2 tablespoons sriracha
- 2 tablespoons coconut aminos
- 1 tablespoon sugar (or agave syrup)
- 1 pinch salt
- Red chili flakes, to taste
Instructions
- In a medium saucepan over medium heat, pour in oil and sauté minced garlic and grated ginger for about 5 minutes until fragrant.
- Add rice and toast for 2 minutes, stirring continuously.
- Stir in pineapple, sriracha, coconut aminos, sugar, salt, and red chili flakes. Sauté for 1 additional minute.
- Add water and bring to a rapid boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork before serving warm.
Notes
- Use fresh pineapple for vibrant flavor. Toast rice continuously to avoid burning. Stick to 1:1 water-to-rice ratio. Adjust sriracha for heat preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Gluten-Free, Tropical, Vegan
- Diet: Vegan