Recipes Nugget Markets Signature Recipes
Orange Macadamia Nut Fried Rice
- Prep time
- 30 minutes, plus 2 hours chilling PT0.5M
- Cook time
- 30 minutes PT30M
- Yield
- 8–10 servings
- Difficulty
A little sweet, a little spicy and all good, this tropical take on fried rice makes a great addition to a family dinner.
Ingredients
- 3 navel oranges, zested and juiced
- 2-inch piece of ginger, peeled and grated, divided
- 1 pinch kosher or sea salt
- 2 cups long-grain white or brown rice
- 3 tablespoons vegetable oil
- 1 bunch scallions, bias cut
- 1 red bell pepper, small diced
- 1½ cups roasted, salted macadamia nut pieces
- 1 can (14 ounces) pineapple chunks, drained
- 1 bunch cilantro, chopped, divided
- 3 tablespoons soy sauce
- Dash of Tabasco sauce
Preparation
Add water to orange juice to equal 3¾ cups liquid, then pour into a sauce pot with half of the orange zest, half of the grated ginger and a pinch of salt. Bring to a boil.
Rinse rice under cold running water, drain well and add to the boiling liquid. Reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Fluff cooked rice with a fork, transfer to a shallow dish and place in refrigerator to chill completely, about 2 hours.
When rice has cooled, add vegetable oil to a preheated wok or skillet over high heat. When the oil just begins to smoke, add scallions, red bell pepper and remaining grated ginger and orange zest. Stir-fry until bell pepper is tender, about 1–2 minutes.
Add rice to wok with other vegetables and stir-fry several minutes. Mix in macadamia nuts, pineapple chunks and ⅔ of the cilantro. Add soy sauce and Tabasco sauce, adjusting amounts to taste. Garnish with remaining cilantro and serve.
