Pineapple Fried Rice
This past week I asked Joe what he was in the mood for dinner wise so that I could plan my shopping trip. While most of the answers were pretty standard his request for Pineapple Fried Rice threw me for a moment. While I have had it before at various Thai restaurants I have never attempted it before. So off to google I went to see what I could find, needless to say there are TONS of Pineapple Fried Rice recipes. However most of them involved meat of some form and a good number of them involved peanuts which are not welcome at my house. So I decided to start experimenting going off of a number of recipes I found online that had components that sounded interesting. I’m pretty sure mine is much spicer than any of those online but we like things hot in this house…or at least we appreciate some kick. So this is the final result:
Ingredients for Rice: (serves 3-4)
- 2 tbsp veg. oil
- 3 cloves garlic, minced
- 1 tbsp red chili sauce
- 1 cup frozen mixed vegetables
- 1/4 cup low sodium veg. stock
- 4 cups cooked rice
- 1 cup pineapple chunks
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp curry powder
- 2 tbsp fresh thai basil, chopped
Ingredients for Garlic Tofu:
- 1 tbsp veg. oil
- 2 tbsp soy sauce
- 5 cloves garlic, chopped
- 8 oz extra firm tofu, cubed
- Add the veg. oil into a large wok over medium heat. Allow to fully heat up before adding the garlic and chili sauce. Cook for three minutes until garlic starts to turn gold. Add the mixed vegetables and the vegetable stock, cover and cook 5 minutes.
- While cooking, mix the soy sauce, curry powder, and fish sauce in a small bowl and set aside.
- Meanwhile in a frying pan cook heat up the oil for the tofu. Add the soy sauce and garlic and cook 5 minutes until the garlic begins to brown. Then add the tofu and cook another 10 minutes. Set Aside
- Once the vegetables have finished cooking in the wok add the rice and the pineapple chunks, saving 1 tbsp of the pineapple juice. Stir well with the vegetables then add the juice along with the soy sauce curry mixture and blend well. Cook 5 minutes, seasoning as needed, before adding the tofu. Gentle blend in the tofu then serve!
One of the best parts about this recipe is that it can really be tailored to taste. For those that want this even spicier add a small Thai pepper with the garlic, or add more of the thai pepper sauce with the tofu. This is also one of those recipes were the spice builds up over time so this will have a slightly stronger kick the next day, just add a little water before reheating in order to prevent the rice from drying out.