Sunday, August 12, 2007

Vegan Pineapple Fried Rice

Tonight's dinner was a disaster from the very first second we added the curry paste to the pot: immediate smoke, followed by intense burning of our noses and lots and lots of coughing, which did not cease during the entire rest of the cooking process. Whoever decided it would be a good idea to add curry paste to hot oil was not thinking straight. So much smoke! Oh my goodness.

Anyhow, so we continued with the recipe, but the damage was already done. By the time food made it onto our plates, everything tasted like burned spices or burned oil. I am not sure whether this is our fault or the recipe's fault. I don't think the recipe would have been delicious even without the burning aftertaste. It was a big disappointment. This is what I get for taking a chance on a vegan recipe!

Vegan Pineapple Fried Rice
From The Post-Punk Kitchen

You will need a medium sized wok, a metal spatula to stir-fry with, and a covered sauce pan to steam some rice in.

3 cups white or brown short grain rice
pinch of salt
3 3/4 cups of water
1/4 cup soy sauce
2 tbsp. sesame oil
1 crushed garlic clove
2 tsp. sugar
1/2 cup raisins
1/2 cup cashews
3 green onions cut in 1 inch pieces
1 red bell pepper cut into 1" strips
1 small head of broccoli cut into bite sized pieces
4 oz. extra firm tofu cut into 1" slices
3 garlic cloves minced
1" piece of ginger minced
8oz. light coconut milk
4 tsp. sriracha hot sauce
8 oz. can pineapple tidbits drained
2 tsp. peanut oil
1-2 tbsp. red curry paste (Thai Kitchen is a brand readily available, a little goes a long way)
1 tsp. turmeric
10 basil leaves

If possible, steam the rice an hour before you stir-fry it. In a medium sauce pan bring the water, rice, and salt to a boil. Lower heat to a simmer and steam the rice for about 20 minutes (40 min. for brown rice). Let it cool to room temperature.

While the rice is steaming, prepare the marinade and other ingredients for the fried rice.

For the marinade:
In a small bowl, add soy sauce, sesame oil, crushed garlic, sugar, and 2 tsp. sriracha sauce. Whisk well, add the tofu and let it marinate while you prepare the rest, stir occasionally.

Heat the oil in a wok over high heat until hot. Add the garlic, ginger and curry paste and cook for a few seconds, stirring constantly. Add the green onions, bell pepper, raisins, cashews and broccoli, stirring constantly for a few minutes. Add the tofu and marinade, stir a few minutes more. Add the rice and stir until well heated through and starting to color. Add 2 tsp. sriracha sauce and turmeric to the coconut milk, mix well, add it to the rice and stir for several minutes until most of the liquid is absorbed. Add the pineapple, stir for a couple minutes, add the basil and stir until it begins to wilt.

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