Pineapple Fried Rice
(Courtesy of Nan Watanar, who co-owns The Basil, a Carson City-based Thai restaurant, with other family members. It serves 4.)
In this recipe, the pineapple and vegetables provide the flavor. It’s easy to make, tastes good, and presents nicely, Watanar says.
4 cups Jasmine rice, cooked
1 2-inch-thick slab tofu, cut into small squares
6 tablespoons olive oil
2 tablespoons garlic, minced
2 eggs, lightly beaten
1 tablespoon curry powder
1 tablespoon brown sugar
1 tablespoon Kosher sea salt
2 tablespoons Tamari sauce
12 pieces fresh pineapple, diced
12 raisins, finely chopped
12 pieces sweet Italian bell pepper, finely chopped
16 pieces cashew nuts
2 teaspoons green onions for garnish, chopped
Steam rice.
Separately, in a wok or frying pan, fry tofu squares. Remove from pan.
Add olive oil to the same wok or pan and heat it. Add garlic. Once it’s fragrant, add eggs. Cook, stirring until lightly scrambled but not too dry. Once eggs are cooked, add curry powder, brown sugar, Kosher sea salt, and Tamari sauce. Stir. Add remaining ingredients, including tofu and rice, and stir again. Serve, if desired, in hollowed-out pineapple halves. Garnish with green onions.
