Dragonfruit may be best known for desserts, but its mild flavor also works surprisingly well in savory dishes. This colorful fried rice combines dragonfruit with vegetables, garlic, ginger and soy sauce for a quick plant-based meal.
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: About 30 minutes
Serves: 4
Ingredients
3 cups cooked jasmine rice, completely cooled
1 cup peeled and diced dragonfruit
2 tablespoons vegetable oil, divided
2 cloves garlic, finely minced
1 teaspoon freshly grated ginger
½ cup diced carrots
½ cup frozen peas
½ cup diced red bell pepper
¼ cup sliced green onions
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon rice vinegar
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
Optional Garnish
Sliced green onions
Sesame seeds
Lime wedges
Fresh cilantro
Instructions
Cook the rice ahead of time and refrigerate it until completely cold. Cold rice produces much better fried rice than freshly cooked, moist rice.
Peel the dragonfruit and cut it into approximately ½-inch cubes. Set aside.
Heat a large wok or skillet over medium-high heat.
Add 1 tablespoon vegetable oil.
Add the carrots and bell pepper. Stir-fry for approximately 2 minutes.
Add the peas and continue cooking for another 1 minute.
Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
Add the remaining 1 tablespoon vegetable oil.
Add the cold cooked rice.
Spread the rice across the pan and allow it to cook undisturbed for approximately 30 seconds before stirring. Repeat this several times to help lightly toast the rice.
Add the soy sauce, sesame oil, rice vinegar and black pepper.
Stir-fry for 2–3 minutes, making sure the sauce is evenly distributed.
Gently fold in the diced dragonfruit.
Cook for only 60–90 seconds after adding the dragonfruit. The goal is to warm the fruit without turning it mushy.
Taste and add salt if necessary.
Remove from the heat.
Fold in the sliced green onions.
Serve immediately with additional green onions, sesame seeds and lime wedges if desired.
Important Tip
Don’t add the dragonfruit too early. Keeping it toward the end of the cooking process preserves its color, texture and fresh flavor.