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
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). ⠀
Add in the broccoli stems, tofu, rice, curry powder, jalapenõ, and sauce. Stir-fry to combine until all rice are well coated with sauce.⠀
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.?⠀
If you are using store-bought vegan 'fish' sauce, please adjust the saltiness accordingly.⠀