Pineapple fried rice or Kao Pad Sapparod by @woon.heng 😋 – so flavourful and with lots of crunch from cashews and broccoli stems. Also packed with a slight tang from pineapple! 🍍 Try out the recipe below:
Recipe (serves 2-3)
2-3 cups cooked Jasmine rice (used rice cooker)
½ cup of each: dry roasted cashew, fresh pineapple chunks, pan-fried tofu, broccoli stems
1 small carrot – diced
1 small onion – sliced
3 cloves garlic – minced
1 tablespoon sliced jalapeno
1 tablespoon curry powder (optional)
oil, salt to taste, Thai basil leaves
Sauce (mix together):
1 ½ tablespoons homemade vegan ‘fish’ sauce, nước mắm chay
1 ½ tablespoons gluten-free soy sauce/liquid amino
Sauté onion in a heated non-stick pan with oil until translucent, then add garlic, carrot, and cook until carrot is a bit tender (or keep the crunch if you prefer).
Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.
Finally, fold in the cashews, pineapple, more jalapenõs, and season to preference. A super easy and quick meal for any meal of the day. You can add other green veggies as well. Serve warm with some Thai basil.💚
If you are using store-bought vegan ‘fish’ sauce, please adjust the saltiness accordingly.
Few tips to get fluffy rice:
– When you cook rice, use a little less water than requested. I have always used my rice cooker, and use my finger to gauge the water needed.😄
– Let rice cool down. Some love to use overnight rice and I do that when I make kids’ lunch, same results.
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