Thai Pineapple Fried Rice in a Pineapple Shell
- 1 large ripe pineapple
- 2 tablespoons expeller-pressed Chinese peanut oil or light sesame oil
- 1 medium onion, chopped
- 2 cups thinly sliced mushrooms
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 tablespoon grated fresh ginger
- 4 cups cold cooked fragrant long-grain brown rice
- 1 cup young green beans, steamed or boiled until crisp-tender
- 4 ounces firm tofu, patted dry and cut into ½-inch cubes
- ½ cup toasted cashews
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- Freshly ground black pepper
- 2 green onions, thinly sliced diagonally
- 2 tablespoons toasted shredded or flaked coconut, optional
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cashews, toasted (1/2 cup)
- Coconut, toasted (2 tablespoons)
- Garlic (4 cloves)
- Ginger, fresh (1 tablespoon)
- Green onions (2)
- Mushrooms (2 cups)
- Onion, medium (1)
- Pineapple, large ripe (1)
- Young green beans (1 cup)
- Condiments
Soy sauce (3 tablespoons)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Chinese peanut oil or light sesame oil, expeller-pressed (2 tablespoons)
- Red pepper flakes (1/2 teaspoon)
- Sugar (1 teaspoon)
- Pasta & Grains
- Brown rice, cooked fragrant long-grain (4 cups)
- Refrigerated
- Tofu, firm (4 ounces)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published June 1, 2012 (8 months ago).
91 people saved this recipe.
