Thai Pineapple Stir-Fried Rice

  1. Combine the rice with 3 cups water in a saucepan.
  2. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
  3. Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet.
  4. Add the onion and saute over medium heat until golden.
  5. Add the broccoli, carrots, and bell pepper.
  6. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
  7. Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
  8. Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger.
  9. Stir gently until all the ingredients are completely combined.
  10. Serve at once, passing around chopped cashews to top individual servings, if desired.
  11. This is one of those dishes with so much going for it that you can complete the meal with no further recipes.
  12. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192).
  13. I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
  14. Calories: 315
  15. Total Fat: 7.5g
  16. Protein: 6g
  17. Carbohydrates: 59g
  18. Fiber: 5g
  19. Sodium: 205mg

longgrain brown rice, olive oil, onion, broccoli florets, carrots, red, scallions, tomatoes, pineapple, light coconut milk, soy sauce, curry powder, ginger, cashews

Taken from www.epicurious.com/recipes/food/views/thai-pineapple-stir-fried-rice-390462 (may not work)

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