There’s nothing quite like the combination of sweet and savory. If done right, it titillates the senses in a way that few combinations can. There are tons of different variations of fried rice, but I really enjoy the combination of pineapple and applesauce with coconut aminos and pork.
Traditional fried rice generally uses a significant amount of oil, giving the undesirable metabolic combination of lots of fats and a hefty dose of fast-digesting carbohydrates. However, you can go way lighter on the oil and use a liquid based sauce instead – that is – if you use the right technique.
My first recommendation with fried rice is to use day-old rice. Since it’s dried out a bit, it’s primed to absorb the moisture from the sauce and bit of oil to rehydrate and not become a gloppy mess. However, you can still use just-cooked rice, you may just have to cook the rice in smaller batches and stir fry a bit more. I’ll explain below.
The best technique, when you’re cooking the rice, is to stir fry the meat and vegetables first, using a bit of coconut aminos on them. Once cooked, put onto a separate plate.
Turn heat to high and pour the tbsp of avocado oil into the pan, and subsequently dump the rice in the pan, stirring constantly. After 10-15 seconds, add a tbsp of the sauce and keep stirring. Once the rice has absorbed some of the sauce (30-45s), dump another tablespoon or two and keep stirring. Do this until the sauce is gone.
Pouring the sauce in little by little allows for the extra liquid to evaporate while you’re stirring the rice and prevents it from getting gloppy, resulting in a wonderful product with nice rice-grain separation with just the right amount of moisture. Enjoy!