Tuesday, June 15, 2010

Pineapple Fried Rice

This recipe is adapted from one in Moosewood Restaurant Simple Suppers. I served it with baked teriyaki tofu (or chicken), and steamed sugar snap peas.

3 Tbsp vegetable oil
3 cloves garlic, presed or minced
1 Tbsp grated peeled ginger root
1 orange or red bell pepper, diced
1 stalk celery, diced
2 scallions, minced
1 20 oz. can unsweetened pineapple chunks, drained
1/3 cup soy sauce
1 tsp dark sesame oil
4 cups cooked jasmine rice
toasted cashews

In a wok or large skillet, heat the vegetable oil. Add the garlic and ginger and stir-fry on medium heat for a minute. Add the peppers, celery, scallions and continue to stir-fry until the vegetables are tender, about 5 minutes. Add the pineapple, soy sauce and sesame oil and stir-fry until the rice is hot, about 3 minutes. Serve topped with toasted cashews.

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