Thai Pineapple Stir-Fried Rice
Recipe taken from The Daily Vegan Planner: Twelve Weeks to a complete Vegan Diet Transition
1 1/2 cups long-grain brown rice, rinsed
1 1/2 T Olive oil or Pam spray
1 medium onion, quartered and sliced
2 cups small broccoli florets*
2 medium carrots, sliced*
1 medium red or orange bell pepper, diced*
2 medium tomatoes, diced
1 16-oz. can unsweetened pineapple chunks, drained
1 cup light coconut milk
2 T reduced-sodium soy sauce
1 tsp. curry powder
2 tsps. minced fresh ginger root
For garnish: chopped cashews, green onion
Note: The first time I made this I didn’t have the exact vegetable called for in the recipe. I ended up using 1 cup of frozen peas instead of the broccoli, a green bell pepper instead of the red or orange pepper, and just left out the carrots. Still turned out great!
Combine rice with 3 cups of water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30-35 minutes.
Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and saute over medium heat until golden.
Add the broccoli, carrots and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender crisp.
Add in the tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, and top with chopped cashews and sliced green onion if desired.
(Per Serving: Cal: 315, Fat 7.5g, Protein: 6g, Fiber: 5g)