Thai Pineapple Fried Rice

This recipe is inspired by my daughter Tanisha who loves Thai food.   
So this is my take on Thai Pineapple Fried Rice with Smoked Sausage.

 

My Pantry Ingredients

•  3 eggs
• 3 cups Jasmine Rice (cooked)
• 1 1/2 cup Fresh Diced Pineapple Chunks
• 13.5 oz package of Johnsonville Smoked Sausage (slice)
• 1/2 cup Fresh Green Scallions (chopped  and divided)
• 4 Cloves of garlic (minced and divided)
• 1/4 cup Red Chili Peppers (divided)
• 1/4 cup Green Chili Peppers (divided)
• 1/4 cup fresh lime juice 
• 2 tbsp fresh minced ginger (divided)
• 1/2 cup fresh cilantro (chopped and divided)
• 2 tbsp Olive Oil (divided)
• 2 tbsp  Sesame Seed Oil  (divided)
• 1 tbsp of lemon zest
• 1 tbsp Fish Sauce
• 1 tbsp Soy Sauce

 

Preparation

Preheat your wok. I am using a non-stick wok, so less oil will be required for frying. You need to make sure your wok is very hot.

1.     Add 1 tablespoon of olive oil and sesame oil to hot wok.

2.     Add part of the garlic and chili peppers to flavor hot oil to fry eggs.  Fry eggs, once done remove and set aside to add back later.

3.     Add the balance of olive and sesame oil, then add smoked sausage and stir fry until golden brown. 

4.     Then add part of the scallions and cilantro (hold some back for garnish),minced ginger, chili peppers, and garlic.  Then add jasmine rice ( fluff rice with a folk before adding), in addition make sure your rice is warm or room temperature.  Cold rice will cool your pan down. Stir rice to keep the grains loose, then add back fried eggs and blend well.

5.     Add balance of ginger and peppers, then lime juice, lemon zest, fish sauce, and soy sauce, once the rice is well coated with all those wonderful Thai flavors, add pineapple chunks and blend well.  If you want a little more spice you can red pepper flakes.

     Place fried rice in serving dish and garnish with scallions, cilantro, red and green chili peppers.  Served rice with the traditional Thai sides, cucumbers, lime or lemon slices and bean sprouts.

Related articles

• Jasmine Rice Cooking Tips (skillsinlife.wordpress.com)
• Coconut and Thai curry soup (fiveandspice.wordpress.com)
• Thai cuisine (carvingthaiculinary.com)

Crispy Tofu with Stir-Fry Veggies and Rice

 

Serving Size - 4   Prep Time - 30 minutes    Cook Time - about 25 minutes.

About The Recipe

Crispy Tofu and stir-fried Veggies served with Red Rice.

What is tofu?

Tofu is a soy-based food prepared by coagulating soy milk and pressing the curds into solid white blocks of varying softness: silken, soft, firm, and extra or super firm. It is also known as “bean Curd.” Tofu is low in calories while containing a relatively large amount of protein. It’s high in iron and can have a high calcium or magnesium content depending on the coagulants. It’s a good source of plant-based protein that can be used in various ways. It’s a great addition to vegetarian and vegan recipes. 

Ingredients

1 package of extra firm tofu Rice (Red, Brown, or White)

Seasoned Flour (see below for ingredients) 1 cup of rice – follow package instructions

Stir-Fried Veggies

1 ½ cups of Broccoli florets

1 ½ cups of Cauliflower florets

1 cup of chopped carrots

1 small package of snow peas

1 cup of chopped portabella mushrooms

1 cup of chopped oyster mushrooms

1 jalapeno pepper diced and seeds removed

1 red serrano pepper diced and seeds removed

½ cup diced scallions

½ cup diced onions

Seasoned Flour 

½ cup of all-purpose flour

¼ cup of cornstarch

2 teaspoons of salt

2 teaspoons of pepper

2 teaspoons of garlic powder

Other pantry staples – Vegetable Oil for frying, Soy Sauce, Fish Sauce, and Toasted Sesame Oil

Equipment

Wok or large fry pan

Medium saucepan for rice

Ziploc gallon-size plastic bag for seasoned flour

1. Prep Tofu – place the blocked tofu between heavy-duty paper towels to remove the excess water. Use something heavy to place on the tofu.  Let stand for about 15 minutes.  Then, cut into ½-inch thick cubes. 

2. Prep seasoned flour: Add flour, cornstarch, salt, pepper, and garlic powder to a large plastic bag. Shake the bag to blend all the ingredients. Add cubed tofu and shake well. Place tofu on a tray and set aside.

3. Prepare Rice according to package instructions.

4. In a wok or large frying pan, about ½ cup of vegetable oil over medium-high heat.  Add tofu in small batches and fry until golden brown.  Drain tofu on paper towels and set aside.

5. Using the same wok or fry pan, remove all but about a tablespoon of the vegetable oil and add a tablespoon of fish sauce and toasted sesame oil.  Once your pan has reached medium-high heat, add mushrooms and onions first, stir-fry for about 1 minute, then add the balance of the vegetables.  Add 2 tablespoons of soy sauce and stir-fry vegetables for 2 – 3 minutes.  Then, turn the heat off and add scallions, jalapeno, and serrano peppers. If you want spicy stir-fry veggies, use them as a garnish at the end of the dish.

6. Serve Crisp Tofu, Veggies, and rice of your choice in a bowl or plate.  Enjoy!