This is another versatile recipe to switch up with whatever you may have on hand. The key here is to use leftover rice or rice that you're trying to use up from the fridge.
Ingredients
2 cups of brown rice cooked (I cook mine with 2.25 cups of water on high pressure in the Instapot for 7 minutes, natural release, stored in fridge overnight or however you cook yours! You can use white rice as well or any rice you fancy).
1 cup diced baked tofu
1/2 pineapple sliced through the middle, flesh cut out, diced up, fibrous stem removed. Needless to say, you are welcome to use frozen or canned pineapple as well.
3 cloves of garlic, chopped finely
Optional: 1 inch piece of ginger, grated and/or 1 Thai or green chili pepper deseeded, diced (if looking for spicy)
Optional: 1 onion or shallot, diced
2 carrots, halved, thinly cut at a bias.
1 bell pepper, diced
6-8 mushrooms, diced
2 cups of cruciferous veggies such as broccoli, bok choi, and/or asparagus
1 tbsp of curry powder
1-2 tbsp of liquid amino, soy sauce or tamari (to taste)
1 tsp of mushroom powder, veggie bullion or peanut powder or even a sprinkle MSG (do your own research if you are concerned about your comfort level).
1 tsp white pepper or cracked black pepper
Finishers
1/4 cup cilantro, chopped and/or 1/4 cup of Thai basil leaves
1/4 cup peanuts or cashews toasted and ground or chopped
Optional: 1 tbsp of sriracha sauce
Method
If using Tofu, marinate and bake/air-fry tofu ahead of time.
Prep all veggies. For things like broccoli and/or asparagus or other items that will turn brown quickly, I add those to a microwave proof bowl with a little water, covered, and cook in microwave for 3 minutes, then shock in ice water immediately to remain their color and add to the dish at the very end in order for it to just heat up. If using anything leafy (aka bok choi or spinach or Chinese broccoli, keep the leaves separated and add those at the very end of the cooking as well).
In a non-stick pan over medium heat, start by toasting the cooked rice. Yes, this is different than most fried rice recipes, but in order to get a decent color on the rice, it is helpful to start by toasting it for 5-7 minutes while stirring occasionally. Add curry powder towards the end. Put into a bowl
Once rice has reached the desired consistency, add all the additional veggies to the pan and stir fry for 3-5 minutes. Add additional seasoning (veggie bullion, mushroom powder or peanut powder and liquid amino).
Add all other cooked elements & pineapple back into the pan, stir while heating through and taste, adjust seasonings as needed.
To serve, if using half a pineapple, fill up the rice in the hollowed up pineapple and top with roasted nuts, cilantro and/or basil, and sriracha if using.
Since you likely won't be able to fill all the rice into the pineapple, I start out by scooping some on everyone's plates and keeping the beautiful center piece on the table for second helpings for people.
Variations
Use whatever veggies and herbs you have on hand or whatever type of rice you may have.
You don't need pineapple to make fried rice! You can easily skip the fruit and curry powder and instead use additional other seasonings such as my Chinese chili oil dry seasoning mix (stay tuned for this!) or just garlic and ginger.
Notes
Please do not forget to taste, especially at the end. As Chef Jet Tila says, “make sure you find your YUM” until you find the perfect combination. Fried rice is so versatile and can be adapted to anything you want it to be!
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