One of my favorite dishes ever that has been shared in my clean eating group and fitness accountability groups – Asian meatballs and pineapple fried rice. SO good and the two pair so well together! It had been awhile since I made and it was looking to switch it up from my usual go-to recipes and rediscovered this. Now I’m sharing with you. You’re welcome. 😉
The ingredients list is long for the rice – not going to lie, this is usually a deterrent for me. But it’s so easy and comes together so fast! I had to put that disclaimer because if you are like me, you may look at this recipe and say no way. I swear…super easy and you will make it over and over again!
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To make the meatballs: preheat oven to 375 degrees. Place all ingredients in a bowl and mix well until incorporated well. Using your hands or a scoop, roll about 24 meatballs and place on a baking tray. Bake for about 25 minutes.
To make the pineapple fried rice: heat a large wok or non-stick pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil to the hot pan. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl.
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the soy sauce and sriracha, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Serve in bowls with asian meatballs and extra lime wedges.
Adapted from Cookie and Kate