Pineapple Fried Rice or Kao Pad Sapparod

Ingredients

  • 2-3 cups cooked jasmine rice (used rice cooker)⁣⠀
  • 1/2 cup of each: dry roasted cashew, fresh pineapple chunks, pan-fried tofu, broccoli stems⁣⠀
  • 1 small carrot - diced⁣⠀
  • 1 small onion - sliced⁣⠀
  • 3 cloves garlic - minced⁣⠀
  • 1 tablespoon sliced jalapeno⁣⠀
  • 1 tablespoon curry powder (optional)⁣⠀
  • oil, salt to taste, thai basil leaves⁣⠀
  • sauce (mix together): ⁣⠀
  • 1 1/2 tablespoons homemade vegan 'fish' sauce, nước mắm chay⠀
  • 1 1/2 tablespoons gluten-free soy sauce/liquid amino⁣⠀

Preparation

  1. Sauté onion in a heated non-stick pan with oil until translucent, then add garlic, carrot, and cook until carrot is a bit tender (or keep the crunch if you prefer). ⁣⠀

  2. Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.⁣⠀

  3. Finally, fold in the cashews, pineapple, more jalapenõs, and season to preference. A super easy and quick meal for any meal of the day. You can add other green veggies as well. Serve warm with some Thai basil.?⁣⠀

  4. If you are using store-bought vegan 'fish' sauce, please adjust the saltiness accordingly.⠀

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