About three years ago, I began having mild to moderate allergic reactions to pineapple, which was fairly unfortunate because pineapple is one of my favorite fruits. I wound up needing to strike it from my diet, but one Sunday morning I wanted pineapple fried rice so badly that I almost caved and went to the store.
Instead, I took stock of what I had at home and chose to opt for bananas in my fried rice. As it turns out, I’m not the only one to make banana fried rice. Since I’m no innovator and I can’t brag like I hoped I could, I’ll just say that coming to this idea (independently!) was certainly appreciated by my taste buds. Bananas and rice are a match made in heaven.
What you’ll need:
1/2 cup jasmati rice
1 carrot, chopped
1 banana, chopped
1/4 white onion, chopped
1 tsp garlic, chopped
1 tsp soy sauce
Cook the rice.
When the rice is halfway finished cooking, saute the banana, onion, carrots, and garlic in olive oil. Cook until the banana and onion begin to caramelize.
Then, when the rice is finished cooking, combine the rice and vegetables. Stir in the soy sauce and crack in some black pepper to taste.
Cook for about five minutes. Then, make holes in the pan for the eggs. Crack the eggs into the spaces and cover. Once the eggs begin to set, break the yolk with a spoon or tongs and push the egg around to mix it into the rice.
When the eggs are cooked and the rice begins to brown, turn off the heat, and serve in bowls. Add soy sauce and black pepper to taste.