Thai Pineapple Stir-Fried Rice

Name: Thai Pineapple Stir-Fried Rice
Yield: 6 servings
Ingredients: 1 1/2 cups long-grain brown rice, rinsed; 1 1/2 tablespoons olive oil; 1 medium onion, quartered and sliced; 2 cups small broccoli florets; 2 medium carrots, sliced; 1 medium red or orange bell pepper, diced; 3 to 4 scallions, sliced; 2 medium tomatoes, diced; One 16-ounce can unsweetened pineapple chunks, drained; 1 cup light coconut milk; 2 tablespoons reduced-sodium soy sauce; 1 teaspoon curry powder; 2 teaspoons minced fresh or jarred ginger; Chopped cashews, optional

January 24, 2012

Colorful and luscious, this Thai restaurant classic can easily be made at home.

Recipe information

Yield
6 servings

Ingredients

1 1/2 cups long-grain brown rice, rinsed

1 1/2 tablespoons olive oil

1 medium onion, quartered and sliced

2 cups small broccoli florets

2 medium carrots, sliced

1 medium red or orange bell pepper, diced

3 to 4 scallions, sliced

2 medium tomatoes, diced

One 16-ounce can unsweetened pineapple chunks, drained

1 cup light coconut milk

2 tablespoons reduced-sodium soy sauce

1 teaspoon curry powder

2 teaspoons minced fresh or jarred ginger

Chopped cashews, optional

Preparation

Step 1
Combine the rice with 3 cups water in a saucepan. Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
Step 2
Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet. Add the onion and sauté over medium heat until golden.
Step 3
Add the broccoli, carrots, and bell pepper. Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
Step 4
Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
Step 5
Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger. Stir gently until all the ingredients are completely combined. Serve at once, passing around chopped cashews to top individual servings, if desired.
Menu Suggestions
Step 6
This is one of those dishes with so much going for it that you can complete the meal with no further recipes. Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192). I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
nutrition information
Step 7
Calories: 315
Step 8
Total Fat: 7.5g
Step 9
Protein: 6g
Step 10
Carbohydrates: 59g
Step 11
Fiber: 5g
Step 12
Sodium: 205mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Menu Suggestions

Step 6

nutrition information

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Recipe notes