Thai Pineapple Fried Rice
When faced with leftover white rice, there really is only one thing to do….make it into fried rice! And in this case thai-style fried rice, since I finally have a thai basil plant that’s doing well and there was an open can of crushed pineapple in the fridge. It isn’t very traditional, since I don’t have Vegetarian fish sauce or any of those such things, but I believe I had the general idea down, and it tasted good, so I must’ve been close…
It just worked out that I had half a lime leftover from some Corona earlier in the week, and I commandeered it for garnish purposes. As far as the recipe, the vegetables you decide to include are pretty much up to you, I used what I had on hand without a whole lot of forethought.
one small carton leftover white rice from Chinese delivery
1 lg carrot, cut into matchsticks
1/2 cup frozen peas
1/2 lg onion, cut in a small dice
4 lg thai basil leaves, rolled and cut in a chiffonade
handful cherry tomatoes, halved
1 4 ounce can crushed pineapple
2 tbs soy sauce
2 tbs canola oil
1. Mix the rice with 1 tbs of the oil, tossing to coat. Meanwhile, heat a wok over medium-high heat and add the carrots and onions cooking 4-6 minutes or until soft.
2. Add rice to the skillet along with soy sauce and toss everything to coat before adding the rest of the vegetables and pineapple. Continue to cook until all of the liquid is gone.
3. Squeeze some fresh lime over the top for flavor, and top with some roasted peanuts if you’ve got em…I didn’t, but I really wanted some…
The only thing that would’ve made this better would be some thai ice bubble tea on the side…but I guess you can’t have it all, Thai iced tea is still on the list of things I want to try to veganize and make. Anyone got a successful recipe?