- Prep time:
- 10 minutes
- Cook time:
- 30 minutes
- Serves 8-10
3 out of 5
- Share this recipe:
- 2 cups long-grain white rice
- 3 navel oranges
- 2-inch piece fresh ginger, peeled and grated
- 1 pinch kosher or sea salt
- 3 tablespoons vegetable oil
- 1 bunch scallions, diced
- 1 red bell pepper, diced
- 1 bunch of cilantro, chopped
- 2 cups fresh pineapple, cut into tidbits; or 1, 14 oz. can pineapple tidbits, drained
- 1½ cups macadamia nuts
- 3 tablespoons San-J Reduced-Sodium Tamari premium soy sauce
- dash of Tabasco sauce
Zest all 3 naval oranges and set aside. Juice the oranges and add water to orange juice to equal 3¾ cups liquid. Pour orange-water liquid into a saucepot and add half of chopped orange zest, half of grated ginger and salt. Bring to boil and add rice. Reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Transfer cooked rice to a shallow dish and place in refrigerator to chill completely, about 2 hours.
Place macadamia nuts in a 350°F oven for 5-7 minutes or until they are lightly toasted. Chop nuts rough and set aside.
When rice has cooled, add vegetable oil to a preheated wok or skillet (high heat). To skillet, add scallions, red bell pepper and the rest of the grated ginger and orange zest – stir-fry until bell pepper is tender, 1-2 minutes.
Add the rice to wok with other vegetables and stir-fry for a few minutes. Then mix in the macadamia nuts, pineapple tidbits and ⅔ of cilantro.
Add Tamari and Tabasco to rice and stir to combine. Add more Tamari and Tabasco to taste. Garnish rice with remaining ⅓ of cilantro and serve.