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Easy Healthy Meatless Gluten-Free Recipe

easy healthy meatless gluten-free recipeWhat more could you ask for?

  • Healthy? Check.
  • Easy? Check.
  • Meatless? Check.
  • Gluten-free? Check.
  • Filling? Check.
  • Inexpensive? Check.
  • Delicious? Check.

Easy Healthy Meatless Gluten-Free Recipe

I made this the other night and it was a hit. The double-bonus is that I made so much that we had it for leftovers for a lunch and another dinner. I liked the taste of the leftovers better than the original.

Now that the leftovers are done, my husband is thinking about when he can have it next. Well, last night I booked myself a trip to Costa Rica for a yoga retreat. Woohoooooo! My husband will be home watching after our home and the dogs while I do yoga, SUP yoga, surf, and relax with friends at a beautiful sunny resort. Well, I’ll also be doing a talk about Traditional Chinese Medicine, so it’s not all play, but hey, talking about TCM is easy work for me! It’s not for a couple of months that I go away, but now my husband has already put in a request for me to make this meal in a large quantity just before I leave for that trip so that he can eat it for several meals while I’m gone. I don’t typically make and freeze meals for him when I’m away (in fact, he’s normally the one who cooks at our place), but this meal is so easy that I feel like I can come across as a hero without much effort. 😉 

Pineapple Coconut Fried Rice
Serves 6
This is my kind of recipe. Easy to cheat with shortcuts. Easy to substitute with ingredients I have in my fridge. Easy to make in quantity for no hassle leftovers. Check out the link for the original recipe, if you want to make it more authentically. I "shortcutted" my way through in my recipe below.
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  1. 2 cups long grain jasmine rice
  2. 2 cups water
  3. 1 cup coconut milk
  4. optional coconut extract
  5. OPTIONAL 1 lb (I actually don't know how much it weighed; I simply bought a package of what looked like "enough") pre-cooked shrimp; you can buy fresh and cook it yourself
  6. 2½ TBS coconut oil
  7. 3 medium carrots, peeled and diced
  8. 1¼ cups (200g) corn kernels
  9. ½ cup (75g) peas
  10. 3 large eggs, whisked
  11. 3 stalks of green onions, sliced
  12. 1 can chopped pineapple; you could certainly get fresh instead
  13. 2 to 3 TBS Bragg's aminos or tamari sauce for gluten-free options (soy sauce if you're not worried about gluten)
  14. 1½ tsp sesame oil
  15. salt to taste
  16. toasted coconut for topping
  1. Cook the rice. I cooked mine in my rice cooker, but you could boil it. If you're boiling it, add coconut milk to it once the water boils.
  2. Since I used my rice cooker, I added some coconut extract to the rice, as I love coconut and I wanted this to be as coconutty as possible. Put the cooked rice aside and add coconut milk.
  3. OPTIONAL if you want shrimp in it. Cook the shrimp. If you cheated like me, and bought pre-cooked shrimp, just skip this step. 😉
  4. Heat coconut oil in a deep sauté pan over medium-high heat.
  5. When the pan is hot, add diced carrots. Cook for 2 minutes, stirring constantly.
  6. Add corn and peas and cook for another 2 minutes.
  7. Pour in the eggs and add most of the green onions, saving some for garnish.
  8. Cook eggs for 1 to 2 minutes.
  9. Next, add the rice and pineapple.
  10. Keep stirring until the eggs are fully cooked.
  11. Season rice with Bragg's/tamari/soy sauce, sesame oil (actually, I forgot the sesame oil, and it tasted great without), and salt.
  12. (Mix in the cooked shrimp and turn off the heat.)
  13. Sprinkle remaining green onions and toasted coconut on top of the fried rice and serve.
  1. I'm going to tell you another cheat I did for this recipe. I used frozen sliced carrots (multi-coloured, which is why my rice turned purple--looks great though, doesn't it?), corn, and peas. That way I could skip the washing, slicing, husking, and shelling. Don't judge me.
Acupuncture, TCM, natural health, Vancouver, BC

Comments (2)

    • True. But some vegetarians do eat shellfish. 🙂 I think I’ll change it to say “optional shrimp.”

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