Monday, August 5, 2013

Pineapple Fried Rice

Sweet and salty on a Sunday night 
The Sunday:

Sunday usually calls for a take-your-time recipe. Something challenging or never-before-attempted. Some new vegan inspiration you can put together at your leisure, learning along the way.
Make your own Pineapple Fried Rice! It'll be amazing.

Well, most Sundays go this way. But not all.

If you’re frantically planning your own wedding (like me, omg), the notion of overpriced takeout delivered to your doorstep takes on a whole new allure…even on the most sacred of stay-at-home cooking days. 

But no, no! Sunday kitchen time, you will be mine. And so will you, Pineapple Fried Rice, aka Takeout 2.0.

The Recipe:

This dish is such a treat – juicy pineapple, salty cashews, and loads of vegan color from carrots, peppers and peas. It’s a feast for the eyes as much as the belly.

And it’s so simple! Sometimes it’s intimidating to attempt restaurant recreations – we feel we’ll be downgrading a dish, creating a lesser version of professional kitchen classics.

But not here. Cast off those doubts and create your own Thai-inspired vegan entrĂ©e. For your Pineapple Fried Rice, you’ll need:
  • 1 ¼ cup brown Jasmine rice, cooked (& cooled in the fridge if you have time)*
  • 1 leek, sliced (white and light green part only)
  • 3 cloves garlic, crushed
  • 1 pinch red pepper flakes, to taste
  • ½ tsp ginger, freshly grated
  • 1 ½ tsp curry powder
  • 1 tsp coriander
  • ¼ tsp turmeric
  • 1 red bell pepper, sliced
  • 2 carrots, bias cut
  • ½ cup frozen peas
  • cup pineapple, cubed
  • cup cashews, roasted and salted
  • ¼ cup vegetable stock
  • 2-4 tsp Tamari or soy sauce, to taste
  • 2 scallions, sliced for garnish

In a large frying pan, heat your EVOO on medium and add leeks. Stir leeks for 3-4 minutes, until soft. Add red pepper flakes to taste, ginger, curry, coriander and turmeric. Stir gently to coat the leeks with your spices, 2 minutes. Next, add the red pepper, carrot, peas, pineapple and cashews. Stir to incorporate and then add your vegetable stock. Cook for 5-7 minutes. As veggies soften, add the rice and 2 teaspoons tamari. As you incorporate the rice, taste test for your tamari – adding in small increments until it’s just right. Top with scallions and serve!

If you want some extra sweetness, toss in a handful of raisins with your veggies. My fiance has a raisin-hangup, otherwise, I would have included them here!

*Leftover or cooled rice works wonderfully in fried rice, but freshly cooked rice will be fine, too.

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