THAI PINEAPPLE FRIED RICE
Thai-style sweet and spicy pineapple fried rice with red bell pepper, cashews and cilantro. This is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance. Recipe yields 2 large, restaurant-sized portions or 4 more modest portions.
Provided by Cookie and Kate
Categories Entree
Time 25m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 349 calories, Sugar 7.1 g, Sodium 389.7 mg, Fat 17.4 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 39.4 g, Fiber 3.3 g, Protein 10.1 g, Cholesterol 93 mg
PINEAPPLE TOFU FRIED RICE
Hawaiian Pineapple Tofu Fried Rice - gluten free, dairy free and plant based wholesome rice loaded with bunch of veggies, flavored tofu, perfect bland of spices and curried cashews!
Provided by Hetal Desai
Categories Main Course
Number Of Ingredients 28
Steps:
- Take tofu out of the box and wrap it in couple of paper towels for anywhere from 30-40 minutes. Place a Weight on the wrapped tofu. Your weight should be heavy enough to press down evenly across the top of the tofu, but not so heavy so as to cause the tofu block to crumble.
- Once the extra water if gone from the tofu, cut them in cubes and saute them in 2 tbsp of oil on medium heat until they get golden brown and somewhat crispy, tossing and turning them every few minutes. Be careful while tossing and turning so it does not crumble.
- Once tofu cubes are golden brown on each side, add dark soy sauce, hoisin sauce and sriracha sauce.
- Mix it very well to coat each cube evenly without crumbling them. Take them off the heat and keep them aside.
- Combine all ingredients listed under carried cashew and roast them on 350°F for 5-6 minutes. Once done, keep it aside.
- Heat 3 tbsp of oil in a wide pan.
- Once hot, add 2 tbsp of ginger garlic paste and 1 chopped thai green chili. Saute for 2-3 minutes, or until the raw smell of garlic disappears.
- Add chopped onions and saute on high heat for couple of minutes.
- Add chopped peppers and saute on high heat for couple of minutes.
- Add chopped cabbage and saute on high heat for couple of minutes.
- Add chopped carrots and saute on high heat for couple of minutes.
- Add dark soy sauce, hoisin sauce, sriracha saute, salt and pepper. Mix it very well.
- Add boiled mixed veggies and boiled edamame beans. Mix well.
- Add cubed pineapple. Mix well.
- Add chopped cilantro and chopped scallions. Mix it well
- Add cooked rice and mix it well. Taste for seasoning and sauces, add more if needed.
- Add prepared tofu to fried rice and mix well.
- Garnish it with curried cashews, and some extra cilantro and scallions. Serve it hot with a wedge of lemon!
QUICK AND EASY PINEAPPLE FRIED RICE
Fried rice with an Asian accent goes well with many things. Perfect alongside chicken and beef, but equally good with salmon, shrimp, or scallops. This comes together quickly, so get all of your ingredients prepped before you start cooking.
Provided by lutzflcat
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium heat and add oil. Add diced onion and cook for about 1 minute. Add ginger and garlic, and cook, stirring constantly, for 1 minute.
- Increase heat to medium-high; add pineapple, red bell pepper, and peas. Cook, stirring constantly, for 3 to 4 minutes. Stir in rice and soy sauce, and cook until sauce is well incorporated, 1 to 2 minutes. Stir in sesame oil and remove from heat.
- Garnish with sliced green onion and sesame seeds before serving.
Nutrition Facts : Calories 238.5 calories, Carbohydrate 36.4 g, Fat 8.8 g, Fiber 2.6 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 283.4 mg, Sugar 8.5 g
FSD - FRIED RICE WITH PINEAPPLE AND TOFU
FSD = Fat Smash Diet. Originally posted on http://www.FatSmashForum.com recipes forum by jenniam. From her notes: I left out the peanuts and used a little toasted sesame oil instead of peanut oil............it was very good and could be used in phase II with some chicken, but I have to say that I really did enjoy it with the tofu The brown rice in this dish is nuttier-tasting and better for you than white. Long-grain brown rice tends to be a little milder than short-grain, but whichever you use, be sure to start this recipe using cold cooked rice.
Provided by Big Mike2
Categories One Dish Meal
Time 22m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- Place tofu between paper towels until barely moist.
- Heat 1 tablespoon oil in a large nonstick skillet or stir-fry pan over medium-high heat.
- Add tofu, and cook 8 minutes or until golden.
- Sprinkle with salt.
- Remove tofu from pan.
- Heat 1 tablespoon oil in pan over medium-high heat.
- Add bell pepper and onions, and sauté 2 minutes.
- Add peas, and sauté 30 seconds.
- Stir in rice, and cook 2 minutes.
- Add tofu, 2 tablespoons cilantro, and pineapple; cook 1 minute, stirring gently.
- Remove from heat.
- Stir in soy sauce and peanuts.
- Sprinkle with 2 tablespoons cilantro.
Nutrition Facts : Calories 267.3, Fat 6.2, SaturatedFat 1.1, Sodium 436, Carbohydrate 44.2, Fiber 5.6, Sugar 12.8, Protein 11.3
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