Saturday, February 28, 2009

Pineapple Thai Fried Rice

  1. Basmati/Brown Rice (Uncooked) - 2 cups
  2. Tofu - about 15-20 cubes
  3. Potatoes - 2 nos.
  4. Green Pepper - 1 no.
  5. Carrot - 1 no.
  6. Beans - 1/4 lbs
  7. Baby Corn - 1/4 lbs
  8. Green Peas - 1/2 cup
  9. Pineapple - 1 small can (if you don't get fresh pineapple)
  10. Basil Leaves - 6
  11. Onion - 1 no.
  12. Thai Green Chilli - 4 nos. (add more if you can handle the spice)
  13. Garlic - 6 cloves
  14. Soy Sauce - 4 tbsp (use Low Sodium)
  15. Sweet & Sour sauce - 2 tbsp
  16. Chilli sauce - 1 tbsp
  17. Salt - To Taste
  18. Oil - 4 tbsp (I use Extra Virgin Olive Oil)

  1. Cook the rice in a cooker and refrigerate it for a couple of hours so that its not like sticky rice. Also, boil/steam all of the julienne cut vegetables to your preferred consistency.
  2. Sauté the tofu in Oil for sometime so that it doesn't separate when you mix it with the rice
  3. Add julienne cut onions, garlic, thai green chillis to the above tofu after your tofu turns golden brown
  4. When this is all properly Sautéd, add the boiled/steamed vegetables and chopped pineapples along with the cooked & cooled rice
  5. Now, add the Soy, Sweet & Sour & Chilli Sauces to the mixture. You can add more Soy sauce to enhance taste and try to use Low Sodium version of the Soy Sauce. There is absolutely no difference in taste and your fried rice will be less salty (unlike the ones you might have eaten in your Chinese take-out) & more healthier!
  6. Now, add finely chopped fresh basil leaves and mix it together with the rice
  7. You can be a little generous with the oil if you think the noodles is a little too dry, after all, you won't be making this every single day and you can walk an extra mile to burn off this fat (or) wash it down with hot green tea.
  8. That's it! Enjoy your Pineapple Thai Fried Rice!

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