Tag: pineapple recipes

TFFN =Ta Ta For Now, Thai Food Friday Now or the journal Gordy works on!

Last week was Thai Soup – This week is Thai Rice. As always, if you can, buy local ingredients, or at local sites, or at least at stores that promote local!  I know they are not local but I am seeing a lot of Pineapples in the stores right now?!  Wondering about Gordy and the Journal he works on are?

Gordy_Art 2

An Artist, and an Arts Journalist, he enjoys creating all types of art and places no limits on himself. Naturally, his bend is for ECO art, he loves to recreate and make “Objects D’Art” while keeping all his materials as green as possible. To that end, he now only shoots digital when he has a camera in hand, the chemicals of traditional film and processing is not something he wants to contribute to the world. His sculptures tend to be from “found or recycled materials, and he uses recycled paper for all his 2D work. He has been known to dance when the mood strikes, and “create for fun” when inspiration strikes! He also works as the Arts Journalist for the Local Paper of Botaniumus called Twine, Twigs Figura and News, or commonly called TTFN. (It’s ok to smile if you are a Tigger fan!) –Gordy is created from Gourds, Palm Tree Trunk, mixed floral and even a bit of a live Key West Iguana! (Click image for larger view of Gordy.)

On the the food….

Thai Heavenly Pineapple Fried Rice (Vegetarian)
This recipe is from About.com – Thai Food

This classic Thai pineapple fried rice recipe is real vegetarian Thai food. Make this easy fried rice at home – it’s as good or better than take-out fried rice! Thai jasmine rice is fried up with chunks of pineapple, plus cashews, peas, and currents with a curry-flavored sauce. Includes cooking tips to create perfect fried rice every time. Proof that vegetarian Thai cooking is anything but boring. Mmmm – heavenly!

Prep Time: 30 minutes   Cook Time: 8 minutes     Total Time: 38 minutes   Yield:
SERVES 5-6 as a side dish

Ingredients:

  • 1 small can pineapple chunks, drained, OR 1+1/2 cups fresh pineapple chunks (instructions below)
  • 3-4 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
  • 1/4 cup vegetable or faux chicken stock (or regular chicken stock if non-vegetarian)
  • 2 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red or green chili, thinly sliced, OR 1/4 to 3/4 tsp. dried crushed chili (chili flakes)
  • 1 egg (vegans can omit)*
  • ½ cup frozen peas
  • optional: 1 small carrot, grated (about 1/4 cup)
  • ¼ cup currants OR raisins
  • ½ cup roasted unsalted whole cashews
  • 3 spring onions, finely sliced
  • 1/3 cup fresh coriander
  • STIR-FRY SAUCE:
  • 3 Tbps. soy sauce (OR substitute fish sauce if non-vegetarian)
  • 2 tsp. curry powder
  • optional: 1/2 tsp. sugar

  • Preparation:

    For instructions on preparing fresh pineapple, OR to create a “pineapple boat” for your fried rice, see: How to Buy/Prepare Fresh Pineapple.1

    1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
    2. In a cup, stir the soy sauce/fish sauce together with the curry powder.
    3. Drizzle 1-2 Tbsp. oil in a wok/large frying pan over medium-high heat. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1 Tbsp. at a time to keep ingredients sizzling).
    4. Crack egg (if using) into wok and stir quickly to cook (like making scrambled eggs).
    5. Add the carrot (if using) and peas. Stir-fry 1-2 minutes, adding more stock if needed.
    6. Now add the rice, pineapple chunks, peas, currents and cashews. Drizzle the fish/soy sauce mixed with curry powder over and gently stir-fry to combine over medium-high to high heat until the rice “dances” (makes popping sounds) – about 5 to 8 minutes, or until desired lightness is achieved. Tip: Avoid adding any more stock from here on, or your rice will turn out heavy and/or soggy. If desired, you can push ingredients aside and add a little more oil to the pan/wok (this will give your rice that special ‘shine’ you see in restaurant fried rice)
    7. Remove from heat. Do a taste-test for salt/flavor, adding a few shakes of salt or a little more soy sauce, as needed. If too salty for your taste, add a squeeze or two of lime juice.
    8. To serve, scoop rice onto a serving platter (or in a carved-out pineapple, if serving at a party – see link at beginning of recipe). Top with spring onions and coriander, and ENJOY!

    *Note: Vegans may omit the egg without losing the flavour or nutrients of this great dish (cashews provide the main protein source).For a non-vegetarian version of this recipe, see: Thai Heavenly Pineapple Fried Rice recipe2.