Thai Pineapple Peanut Fried Rice Recipes

THAI PINEAPPLE FRIED RICE

Steps:

• Heat a large wok, cast iron skillet or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).
• Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
• Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
• Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of 1/2 lime over the dish and stir to combine. Season to taste with salt and set aside.
• Slice the remaining 1/2 lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro. Serve with bottles of tamari and chili garlic sauce or sriracha on the side, for those who might want to add more to their bowls.

THAI PEANUT-PINEAPPLE FRIED RICE

Steps:

• Pour teriyaki sauce over tofu in shallow dish. Refrigerate 10 min. Drain tofu, reserving the teriyaki sauce.
• Heat oil in large skillet on medium heat. Add tofu; cook 3 to 4 min. or until golden brown on all sides, stirring occasionally. Remove tofu from skillet.
• Add peppers to skillet; cook and stir 2 min. Add onions; cook and stir 1 min. Add rice and pineapple; mix lightly. Cook 2 to 3 min. or until heated through, stirring frequently. Add nuts, tofu and reserved teriyaki sauce; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally.

THAI PINEAPPLE STIR-FRIED RICE

Steps:

• Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
• Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
• Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
• Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
• Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
• This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192). I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
• Calories: 315
• Total Fat: 7.5g
• Protein: 6g
• Carbohydrates: 59g
• Fiber: 5g
• Sodium: 205mg