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Wednesday, 28 November 2012

Thai Pineapple Fried Rice

Hi, Jess today!

Tom is usually the King of Asian cuisine, however during a nervous introduction to Thai food in New York, I tried this (I mean how wrong can you go with pineapple and rice?), realised I love Thai food and decided to make this myself and improve it to my own taste. I've always loved rice dishes, and when you're wheat intolerant you come to love rice simply because you can eat it. If you're a meat eater, its great with some fried chicken or prawns in it, however I made it for Tom so this recipe is fully vegan. Traditionally this dish is served in a sliced open pineapple, however I have not yet got round to this. Next time I make it, I'll try to remember because it'll look pretty in a picture.

As usual, use whatever quantity you need of the ingredients, I am no better at sticking to measurements than Tom.

1 cup jasmine rice (cooked and left in the fridge for an hour or two)
1 small tin of pineapple chunks in juice (or slices, chopped)
2-3 spring onions, sliced
2 cloves garlic, finely chopped
1 red or green chilli, chopped (try to go for a hot one - this dish is great spicy)
1/4 cup raisins
1/4 cup cashew nuts
1/2 cup sliced mushrooms
1/2 courgette
1/2 cup peas
1 pepper, chopped (colour is optional based on your preference)
1/2 cup vegetable stock
Oil 


Sauce - 4 tbsp soy sauce
1 tsp curry powder
1 tsp cumin
1 tsp honey (optional)
2 tbsp pineapple juice (from tinned pineapple is fine)

Firstly, mix the ingredients for the sauce together.
Fry the spring onions, garlic and chilli on high heat in oil for a few minutes. Add a little stock to keep it sizzling (but don't add too much, just a little at a time). Once this looks cooked, add the mushrooms, courgettes and peppers until softening, adding a little more stock if needed. Then, add the rice, raisins, peas and cashews. Drizzle the sauce over the rice and stir fry for about 7-8 minutes, until the rice has taken on the colour of the sauce. When it looks ready, try a bit and flavour it accordingly - add more soy sauce, pineapple juice, salt, pepper, whatever you feel it needs (I usually add a bit more soy and pineapple just for a stronger flavour but up to you). Be careful not to overcook the rice, it will end up soggy.


Serve fresh. Preferably in a pineapple. But in a dish is fine too.

This can be varied by adding different vegetables (carrots work well), and by using meat or fish. If you like egg, add an egg between the chilli and the veg and cook it like scrambled egg. This dish is really filling and is a great one to make for a big group, especially when you have dietary requirements (such as veganism and gluten freeism). Enjoy and let us know what you think and what changes you've made at twocooksoneblog@gmail.com !

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