Pineapple Fried Rice

[Guest guest]

Pineapple Fried Rice

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.

 

The Vegetarian Table: Thailand

by Jacki Passmore

 

 

 

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