Thai Pinapple Fried Rice

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Thai Pinapple Fried Rice

 

This is from " The Vegetarian Table Series: Thailand " the original recipe called

for jasmine rice.

 

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 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 chile, 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 pineapple in half lengthwise, cutting straight through the crown (leaves).

Using sharp knife, remove flesh from skins. Cut flesh into 1/2-inch cubes. You

will need 1 1/2 cups for this recipe. (Reserve remaining pineapple for another

use.) Turn the 2 empty pineapple skins upside down on a tray to drain.

Place rice in heavy saucepan and add water. Cover and bring to a rapid boil over

high heat. Reduce heat to lowest setting so rice cooks very gently. Do not lift

lid for at least the first 10 minutes of cooking; then, if you want, stir the

rice lightly with a fork and return lid promptly. Cook until all liquid has been

absorbed and rice is fluffy and dry, about 6 minutes longer.

Meanwhile, in small skillet without oil, toast coconut if using, until golden,

stirring constantly, about 2 minutes. Set aside to cool.

In small saucepan of lightly salted water, parboil beans 1 1/2 minutes. Drain

and set aside.

Heat oil in wok or large skillet over high heat. Add garlic and fry, stirring

constantly, 30 seconds. Add onion and diced tofu or tempeh, and stir-fry until

light golden, about 3 1/2 minutes. Add ginger, parboiled beans, mushrooms, bell

pepper, chile, tomato paste and yellow bean sauce or fermented tofu. Stir over

high heat about 2 minutes, then add rice and continue stirring, tossing and

turning until well mixed.

Stir the 1 1/2 cups diced pineapple into the rice, and add sugar and soy sauce.

Cook a little longer until heated through.

Mound rice in pineapple shells and garnish with the toasted coconut. Serve at

once. Makes 4 or 5 servings.