golden pineapple fried rice
My husband, dear sweet man that he is, is not a very demonstrative person. It is part of his laid back personality, and I've come to terms with it in the years we've been together, even though I'm more... hysterical, I guess. We balance each other out, right? That's why I was so surprised that he kept asking me, "Did you blog that fried rice yet?" He probably asked me like 5 times today! I shouldn't have been so surprised, though- that fried rice was so, so delicious, I've been having a hard time forgetting about it too.
The idea for this dinner came from the same place that roughly 95% of our meals come from- "Oh, we have to eat this before it goes bad." In this case, it was the other half of that massive hunk of tri-tip beef we took camping. It was kind of a down-to-the-wire, eat it now or throw it away kind of deal, and we sat at the kitchen table, brainstorming for awhile when I saw the little light click on above Jason's head. DING! Pineapple fried rice!
Jason tells me that this is a sort of a cross between a golden curry and standard pineapple fried rice, but the results were- oh my god you guys, they were amazing. I've been sort of on a not-so-strict diet the last few months (most people are surprised to learn that I barely nibble on Summer's sweet creations), mostly consisting of eating smaller portions and exercising. It's going great, but I was peeved when I COULD NOT STOP EATING this meal. I ate a larger portion than I probably should have at dinner, and then later I ate half the leftovers before I went to bed. Then, I woke up at 7 a.m. and ate the other half for breakfast. DAMN. After eating dinner, I looked lovingly into my husband's eyes and said, "Honey- that tasted just like it came from a food cart." To hoity toity folk who don't understand the glory of roach-coach food, that might sound like an insult, but at our table it was high praise.
Okay, enough hype- here's the recipe that Jason wrote down for me. It's kind of labor intensive, so make sure you have at least 3 plates laying around to reserve things and then add them back in.
Ingredients:
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium sized carrot, diced
1 cup of peas (we used frozen)
2 eggs, scrambled
1 handful of chopped cilantro
2 1/2 cups cooked jasmine rice
1/2 to 1 lb. meat or tofu
3/4 cup pineapple juice
1 1/2 cup pineapple chunks
1/2 cup tamari
2 tbsp. yellow curry powder
To Cook:
1. Cook meat or tofu, set aside.
2. Cook scrambled eggs, set aside.
3. Cook onion, carrot, pea, garlic, & pineapple chunks, set aside.
4. Fry rice for 1 minute
5. Add the veggies back in.
6. Add pineapple juice, tamari, and curry powder.
7. Add meat, egg, & cilantro
8. Garnish with cashews, green onion, & cilantro.
He also added a note at the bottom that says *MAKE SURE WOK IS HOT!!!
That's it. Add oil as needed for each ingredient, of course. I can't guarantee that this is a "traditional" way to make fried rice, but I will tell you that every single bite of this dish was amazing. Even our 2 year old gobbled the whole thing down. The best thing about it is that it's easy to make vegan- all you have to do is replace the meat with tofu or tempeh, and omit the eggs. (or use crumbled tofu for eggs and tempeh for "meat.") This recipe served 3, but it probably could have served 4 or more, depending on whether or not you made a side dish. And, now I'm hungry again. Dangit.
The idea for this dinner came from the same place that roughly 95% of our meals come from- "Oh, we have to eat this before it goes bad." In this case, it was the other half of that massive hunk of tri-tip beef we took camping. It was kind of a down-to-the-wire, eat it now or throw it away kind of deal, and we sat at the kitchen table, brainstorming for awhile when I saw the little light click on above Jason's head. DING! Pineapple fried rice!
Jason tells me that this is a sort of a cross between a golden curry and standard pineapple fried rice, but the results were- oh my god you guys, they were amazing. I've been sort of on a not-so-strict diet the last few months (most people are surprised to learn that I barely nibble on Summer's sweet creations), mostly consisting of eating smaller portions and exercising. It's going great, but I was peeved when I COULD NOT STOP EATING this meal. I ate a larger portion than I probably should have at dinner, and then later I ate half the leftovers before I went to bed. Then, I woke up at 7 a.m. and ate the other half for breakfast. DAMN. After eating dinner, I looked lovingly into my husband's eyes and said, "Honey- that tasted just like it came from a food cart." To hoity toity folk who don't understand the glory of roach-coach food, that might sound like an insult, but at our table it was high praise.
Okay, enough hype- here's the recipe that Jason wrote down for me. It's kind of labor intensive, so make sure you have at least 3 plates laying around to reserve things and then add them back in.
Ingredients:
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium sized carrot, diced
1 cup of peas (we used frozen)
2 eggs, scrambled
1 handful of chopped cilantro
2 1/2 cups cooked jasmine rice
1/2 to 1 lb. meat or tofu
3/4 cup pineapple juice
1 1/2 cup pineapple chunks
1/2 cup tamari
2 tbsp. yellow curry powder
To Cook:
1. Cook meat or tofu, set aside.
2. Cook scrambled eggs, set aside.
3. Cook onion, carrot, pea, garlic, & pineapple chunks, set aside.
4. Fry rice for 1 minute
5. Add the veggies back in.
6. Add pineapple juice, tamari, and curry powder.
7. Add meat, egg, & cilantro
8. Garnish with cashews, green onion, & cilantro.
He also added a note at the bottom that says *MAKE SURE WOK IS HOT!!!
That's it. Add oil as needed for each ingredient, of course. I can't guarantee that this is a "traditional" way to make fried rice, but I will tell you that every single bite of this dish was amazing. Even our 2 year old gobbled the whole thing down. The best thing about it is that it's easy to make vegan- all you have to do is replace the meat with tofu or tempeh, and omit the eggs. (or use crumbled tofu for eggs and tempeh for "meat.") This recipe served 3, but it probably could have served 4 or more, depending on whether or not you made a side dish. And, now I'm hungry again. Dangit.
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