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Recipe

 

Pineapple Fried Rice

Thailand

 
Pineapple Fried Rice

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal, even a barbecue. If you prefer, serve it in a medium-sized serving dish, mounding it high, as they do in Thailand. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this, so regular long-grain white rice will do.

  • 1 large ripe pineapple
  • 1-3/4 cups long-grain white rice
  • 2-1/2 cups water
  • 2 tablespoons shredded coconut, toasted, for garnish (optional)
  • 1/3 cup (1-1/2 ounces) finely sliced long beans or green beans
  • 2-1/2 tablespoons peanut or vegetable oil
  • 2-1/2 teaspoons finely minced garlic
  • 1/2 cup (2-1/2 ounces) finely diced yellow onion
  • 1/2 cup (2-1/2 ounces) diced firm tofu bean curd) or tempeh
  • 2 teaspoons grated or finely minced fresh ginger
  • 1/3 cup (2-1/2 ounces) sliced canned straw mushrooms, or 2 ounces fresh oyster mushrooms, sliced if large
  • 1/4 red bell pepper, diced
  • 1 mild fresh red chili, seeded and chopped
  • 2 teaspoons tomato paste
  • 1-1/2 teaspoons mashed yellow bean sauce or fermented tofu and its brine
  • Superfine white sugar, to taste
  • Light soy sauce, to taste

Cut the pineapple in half lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into 1/2-inch cubes. You will need 1-1/2 cups for this recipe. Turn the 2 empty pineapple skins upside down on a tray to drain.

Place the rice into a heavy saucepan and add the water. Cover and bring to a rapid boil over high heat. Reduce the heat to the lowest setting so the rice cooks very gently (place a heat diffuser over the heat source, if necessary). Do not lift the lid for at least the first so minutes of cooking; then, if you want, stir the rice lightly with a fork and return the lid promptly. Cook until all the liquid has been absorbed and the rice is fluffy and dry, about 6 minutes longer. Meanwhile, in a small skillet without oil, toast the coconut if using, until golden, stirring constantly, about 2 minutes. Set aside to cool.

Parboil the beans in a small saucepan of lightly salted water for 1-1/2 minutes. Drain and set aside. Heat the oil in a wok or large skillet over high heat. Add the garlic and fry, stirring constantly, for 30 seconds. Add the onion and diced tofu or tempeh, and stir-fry until lightly golden, about 3-1/2 minutes. Add the ginger, beans, mushrooms, bell pepper, chili, tomato paste, and yellow bean sauce or fermented tofu. Stir over high heat for about 2 minutes, then add the rice and continue stirring, tossing, and turning until well mixed.

Stir the 1-1/2 cups diced pineapple into the rice, and add the sugar and soy sauce. Cook a little longer until heated through. Mound the rice in the pineapple shells and garnish with the toasted coconut. Serve at once.

from:
The Vegetarian Table: Thailand
by Jacki Passmore
Chronicle Books, 1997
160 pages, $24.95
ISBN 0-8118-1214-6
Recipes and photos reprinted by permission.

About The Vegetarian Table: Thailand

 

Visit the Global Gourmet's Thailand page.


Vegetarian Cookbooks

Vegetarian Cooking for Everyone, by Deborah Madison
Vegetarian Planet, by Didi Emmons
1,001 Healthy Low-Fat Vegetarian Recipes, by Sue Spitler
Real Vegetarian Thai, by Nancie McDermott
The Vegetarian Table Series: Thailand, by Jacki Passmore
 
Kitchen Gypsy

Copyright © 1997—the electronic Gourmet Guide, Inc. All rights reserved.

This Archived Page created between 1994 and 2001. Modified August 2007


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