If you’re like us, you love international food.
While dining at one of my favorite restaurants, I stumbled across Thai Pineapple Fried Rice. I absolutely loved the dish and had to duplicate it at home when I felt like making something quick yet delicious. This meal is perfect for any time of the year and great as a side dish or a main course. Prepare your taste buds to enter the world of Southeast Asia and enjoy yourself.
1 cup Jasmine or Basmati rice
1 1/2 cups light coconut milk
1/2-3/4 cup water
1 can pineapple chunks, drained (or 1 1/2 cups chopped fresh pineapple)
2 tbsp. coconut oil
3/4 cup frozen peas
3/4 cup shredded carrots
1/2 white onion (about 1/2 cup) chopped
4 cloves garlic, minced
2 thai chilis, finely sliced
8 oz. firm tofu, drained and pressed, chopped into bite size pieces
1/2 cup unsalted cashews
1/4 cup scallions
1/4 cup cilantro
1 small lime, juiced
Curry Sauce, combine all ingredients:
3 tsp. red curry paste (you can increase/decrease this depending on taste and how spicy your paste is. I like Thai Kitchen’s paste- it’s vegan. Some pastes have fish sauce in them)
1 tbsp. rice wine vinegar
1 tbsp. toasted sesame oil
1-2 tsp. Sriracha or Sambal Oelek (spicy chili sauce)
3 tbsp. tamari or soy sauce
1 tsp. maple syrup or sugar
1. Make the rice the day before or at least an few hours ahead of time.
Bring the coconut milk and water to a boil. Start with 1/2 cup water and if you need more liquid, add it. Add the rice, stir, cover the pot and reduce heat to low. Cook as you would regular rice- if you’re using white rice it will take ~20 minutes, brown rice ~45 minutes. If you are planning on using the rice the same day put it in a shallow container and place in the refrigerator uncovered for about 1 hour. You want it to resemble leftover take-out rice.
2. Making the Fried Rice:
Heat the coconut oil on medium-high in a wok or large frying pan. Add the onion and cook for 4-5 minutes until slightly browned. Add the thai chili peppers and the garlic. Quickly stir fry for about 1 minute. Add the tofu and stir to combine cooking another minute or two.
3. Add the rice, peas, and carrots. Cook until heated through, stirring to make sure the rice doesn’t stick to the bottom of the wok. If you need more liquid add a bit more oil, vegetable broth or water. Add the stir fry sauce, cashews and pineapple. Stir and cook an additional minute. Right before serving add the cashews, lime juice and cilantro.