Recipe: Pineapple Fried Rice

Recipe

Pineapple Fried Rice

Thailand

Serving rice in a pineapple shell is a charming tradition that brings a festive atmosphere to the simplest meal, even a barbecue. If you prefer, serve it in a medium-sized serving dish, mounding it high, as they do in Thailand. Although Jasmine is the prized rice in Thailand, I believe its delicate flavor is lost when cooked in a dish like this, so regular long-grain white rice will do.

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 bean curd) 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 chili, 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 the pineapple in half lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into 1/2-inch cubes. You will need 1-1/2 cups for this recipe. Turn the 2 empty pineapple skins upside down on a tray to drain.

Place the rice into a heavy saucepan and add the water. Cover and bring to a rapid boil over high heat. Reduce the heat to the lowest setting so the rice cooks very gently (place a heat diffuser over the heat source, if necessary). Do not lift the lid for at least the first so minutes of cooking; then, if you want, stir the rice lightly with a fork and return the lid promptly. Cook until all the liquid has been absorbed and the rice is fluffy and dry, about 6 minutes longer. Meanwhile, in a small skillet without oil, toast the coconut if using, until golden, stirring constantly, about 2 minutes. Set aside to cool.

Parboil the beans in a small saucepan of lightly salted water for 1-1/2 minutes. Drain and set aside. Heat the oil in a wok or large skillet over high heat. Add the garlic and fry, stirring constantly, for 30 seconds. Add the onion and diced tofu or tempeh, and stir-fry until lightly golden, about 3-1/2 minutes. Add the ginger, beans, mushrooms, bell pepper, chili, tomato paste, and yellow bean sauce or fermented tofu. Stir over high heat for about 2 minutes, then add the rice and continue stirring, tossing, and turning until well mixed.

Stir the 1-1/2 cups diced pineapple into the rice, and add the sugar and soy sauce. Cook a little longer until heated through. Mound the rice in the pineapple shells and garnish with the toasted coconut. Serve at once.

from:
The Vegetarian Table: Thailand
by Jacki Passmore
Chronicle Books, 1997
160 pages, $24.95
ISBN 0-8118-1214-6
Recipes and photos reprinted by permission.

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