Pineapple fried rice

Coronavirus quarantine -> restarting the blog!!

This made one very full wok, about 6 servings. I’m clearly out of practice with blogging since I forgot to take a picture of the final product, but here’s a shot of the mise en place:

1 red onion
1 large jalepeno
2in piece ginger
1 bell pepper, or a few multicolored baby bell peppers
2 carrots
2-3c green beans
2-3c diced pineapple (half a large pineapple)
1c cashews
1c diced smoked tofu (or more if you have it)
3 T soy sauce
2 T fish sauce
juice of 1 lime
2 eggs, beaten
4c cooked rice
1/2 bunch green onions
1 bunch Thai basil

Prep: Cook the rice. Mince the jalapeño and ginger together. Julienne the onion, bell pepper, and carrots. Trim the green beans and cut in half. Peel and dice the pineapple (or for bonus points, cut the pineapple in half and scoop out the innards leaving two boats intact). Beat the eggs. Slice the green onions and basil.

Heat sesame oil in a wok. Add the onion, then jalapeño and ginger, then carrots, then bell pepper, then green beans, then pineapple, then cashews, then tofu, stir frying for a minute or two between each addition. Add the soy sauce, fish sauce, and lime. Cook until all veggies are tender and the liquid is partially reduced. Drizzle the egg over the top and cook without stirring until the egg is set, then stir it in. Stir in the rice, green onions, and basil, along with another glug of sesame oil, and cook until the rice is heated through and ideally browning a bit.

For bonus points, scoop some of the fried rice into the pineapple boats and bake. We were tired after a nice long hike so we didn’t do the bonus version this time ;)

Serve with sriracha to taste.