Pineapple Pork Fried Rice with Carrot, Edamame, Celery & Cilantro

Directions

1. Rinse the jasmine rice until the water runs clear, then drain and transfer to a small saucepan. Add water and bring to a boil, then reduce to a simmer, cover, and cook until the liquid is absorbed; keep heat low for 15–18 minutes and let the rice rest off heat under cover for 5 minutes.
2. While the rice cooks, wash and dry the produce. Peel and dice the pineapple, then place in a medium bowl. Slice the green onions and celery into ¼-inch pieces and add them to the pineapple bowl.
3. Peel and thinly slice the carrot into rounds, add to the bowl, then peel and mince the garlic and ginger and add to the bowl as well.
4. Preheat a nonstick skillet over medium-high heat. Pat the pork chops dry, slice crosswise into bite-sized strips, and season with salt and pepper.
5. When the skillet is hot, swirl in virgin coconut oil, add the pork, and stir-fry until browned and cooked through, about 3–4 minutes. Transfer the pork to a plate.
6. In the same skillet, add a bit more oil if needed, then stir-fry the pineapple with the vegetables and edamame until the vegetables are tender and the pineapple is lightly caramelized, about 4–5 minutes.
7. Shave cilantro leaves from the stems, discard the stems, and mince the leaves on a clean cutting board.
8. Return the pork to the skillet along with the cooked rice and a splash of soy sauce. Stir continuously until everything is heated through and well combined, 1–2 minutes.
9. Remove from heat, fold in the cilantro, and give the mixture a quick stir to distribute the greens.
10. Divide the fried rice between plates or bowls and serve.