Jess Smith via Inquiring Chef
teaspsoons toasted sesame oil
garlic clove, minced
red pepper flakes
fresh ginger or galangal (minced)
handfuls of watercress or arugula (if serving as a salad – Option 1)
fresh pineapple cut into chunks
green onions (green and white parts), thinly sliced
shallot, thinly sliced
cooked brown rice
eggs (if serving as fried rice – Option 2)
For the dressing mix the olive oil, sesame oil, pineapple juice, garlic, red pepper flakes, soy sauce, ginger, and salt in a small bowl. Mix until combined. Set aside.
Option 1 – Salad (served room temperature over greens):
Toss the greens (watercress or arugula) in a tablespoon of the dressing. Arrange on plates so that rice can be served over top.
Add remaining vinaigrette, pineapple chunks, shallots, green onions and cashews to rice and toss until evenly combined.
Pour rice over greens and serve.
Option 2 – Fried Rice (served warm with an egg):
Heat 1 tablespoon of oil in a wok at medium-high heat. Add green onions and shallots and saute until shallots begin to soften. Add eggs and scramble.
Working quickly, add rice, pineapple chunks and cashews to the wok and stir until the mixture is heated through. Remove from heat. Add vinaigrette and toss until evenly combined. Serve warm.