Vegan Thai Pineapple Fried Rice
Tuesday, June 14, 2016
I so proud of myself :) Considering my Mom made this dish and beautifully plated it in a pineapple half the first time she ever made it, this is the first time I had enough time and inclination to style my pineapple fried rice in a pineapple half. I so proud of myself! Food blogging has seriously taken over me. Hahaha!
Also, no longer are my kids rushing to the kitchen to be the first to plate their dinner while steaming hot. No longer is G hovering behind my shoulder waiting to see what I whipped up. Instead, now, all are patiently waiting on the table for my plating, styling, and photographing to be done. Instead, now, all are helping with the process, clearing the surfaces, assisting, and creatively commenting. We are not so resentful about eating our meals warm, instead of piping hot anymore. Food blogging has really changed not only me, but all of us. LOL!
Now back to this dish ... we are all big fans of Thai cuisine at home. Curries, Pad Thai and Tom Yum make frequent appearances on our table. And having made pineapple fried rice many many many times, I am now trying a vegan twist to it. Why? Coz there are three kids who are going vegan at home. And I say going because they are not there yet ... not totally vegan yet. Mostly vegan. About 90% vegan. And me? About 70% vegan. It would be 80% were it not for the requirement of dairy in my morning coffee. So yes, we're all heading in that direction. And as my most-vegan daughter pointed out, most every dish can be substituted to make it vegan. So I gave it a shot, it worked. It was fabulous. And here it is ... our pineapple fried rice - veganized! Yaaay!
This recipe serves 4. Now if you've scooped out the pineapple from the fruit itself, kudos to you, please save the shell. It makes for a lovely dish! If you've opened a can for this, judge you I will not, for I, too, have done so on many occasions. Whatever it takes for you to whip this up, just make it happen and as always ... enjoy!
Ingredients:
4 cups chilled cooked rice (measured at 2 cups uncooked)
2 tbsp oil
1/4 cup chopped shallots
2 tbsp chopped garlic
1 tbsp chopped ginger
1 tbsp miso
2 tbsp low-sodium soy sauce
1/4 cup vegetable stock
2 tbsp curry powder
1 tbsp sugar (or to taste)
2 cups chopped cooked tofu
1/2 cup frozen vegetables (peas, carrots)
1/2 cup chopped pineapple chunks
1/4 cup raisins
To serve:
1/2 cup toasted cashew halves
Cilantro sprigs
Directions:
1. Heat the oil in a wok or a fry pan and stir fry the shallots, garlic, and ginger until fragrant.
2. In the meantime, prepare the sauce: mix miso, soy sauce, vegetable stock, curry powder and sugar. Set aside.
3. To the pan, add the cooked tofu pieces, frozen vegetables, and pineapple chunks, cook until vegetables have softened.
4. Pour sauce mix into pan, coating the tofu and vegetables.
5. Stir in the rice, a cup at a time, breaking up large chunks if any. Taste and adjust if more sugar and a bit of salt is needed.
6. Fold in the raisins, and start plating or dishing out.
7. Garnish with cashews and cilantro sprigs. And maybe fried shallots if you have them.
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