This is a tropical fried rice, not your usual Asian style fried rice. There is no soy sauce or any of the bottled Asian sauces usually used in fried rice recipes such as oyster and stir-fry sauces. Instead, this lighter, healthier version uses coconut oil, fresh ginger, garlic and mint to flavor the dish.
- 1 whole pineapple or 1/2 cup of fresh pineapple chunks
- 1/2 tablespoon of coconut oil (or, if not available, substitute canola oil)
- 1/2 teaspoon of fresh ginger, finely chopped
- 1 large garlic clove, finely chopped
- 1 carrot, peeled and chopped
- 1 piece of baked tofu, cubed (about 1 cup total)
- 1/2 cup of day old brown rice
- 1 tablespoon of fresh, chopped mint
Using a wok or a very large skillet, heat coconut oil over medium high heat. Add ginger and garlic and cook for about 30 seconds. Add carrots and (any other vegetables you might use), tofu and rice and stir until heated through, about 3 minutes. Add pineapple and stir for another 2 minutes. Add mint and sir well. Fill pineapple half with the fried rice and serve immediately.
Note: If using the pineapple as serving dish, cut the entire pineapple in the middle lenghwise, including the crown. Carefully cut off the inside of the fruit, leaving about a 1/2 inch border. Use a sharp knife to do that, a grapefruit spoon can be helpful as well. Chop the fruit removed from the pineapple and set aside. If you are not making the pineapple dish, just use 1/2 cup of fresh pineapple, chopped.
Source: The Kitchn