For Day 2 of bookmarked dishes I have a sweet, sour and spicy Thai Pineapple fried rice from Mir’s blog. I have seen pineapple fried rice recipes on any food blogs but I wasn’t sure how the sweetness of the pineapple would taste in a savory rice dish. So never tried to make it at home before.
But when I saw Mir’s dish, I wanted to give it a try. I had all the ingredients on hand and my husband was travelling so I took a chance and made it for myself. I have to say I really liked this dish. The sweetness from the pineapple is actually complemented by the spicy curry powder and the saltiness of the soy sauce.
If you have leftover rice, then it takes just a few minutes to put this dish together. Mir used ham and shrimp in her recipe, which I subbed with tofu and mixed vegetables to make this is a vegetarian and filling dish. Tofu absorbs all the flavors and tasted amazing in this dish.
1½tbspsCurry powder(I used S&B brand curry powder)
1OnionSmall , chopped
2cupsMixed Vegetables of choice, chopped
1cupTofu, drained and cubed
1 ~ 2tbspsSoy sauce
1Red Chili, thinly sliced
2tbspsCilantro, finely chopped
1Ginger" , finely grated
Add butter and 1tbsp curry powder to the rice. Mix well to combine and set aside.
In a nonstick pan, heat 1tbsp oil and saute tofu until golden brown on all sides. Remove onto a plate.
In the same pan, heat remaining 1tbsp oil and add onions, ginger and garlic. Cook until the onions turn translucent. Add raisins, pineapple, mixed veegatbles and remaining 1tbsp curry powder. Cook for 3~4 minutes until the veggies are crisp tender.
Add the rice, sauteed tofu and the soy sauce and mix well to coat the grains.
Add the cashews and scallions and toss for another 2 minutes.
Finally add the chili and cilantro. Stir fry for 1 more minute. Serve warm!!