Tag someone ⁣ Follow Follow Follow . .​Pineapple fried rice or Kao Pad …

 Tag someone ⁣
Follow  plant_basedrecipe
Follow  plant_basedrecipe
Follow  plant_basedrecipe
.
.

​Pineapple fried rice or Kao Pad Sapparod
by woon.heng 
 – so flavourful and with lots of crunch from cashews and broccoli stems.
Also packed with a slight tang from pineapple! 
 Try out the recipe below:
⁣
Recipe (serves 2-3)⁣
Ingredients:⁣
2-3 cups cooked Jasmine rice (used rice cooker)⁣
½ 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 ½ tablespoons homemade vegan ‘fish’ sauce, nước mắm chay
1 ½ tablespoons gluten-free soy sauce/liquid amino⁣
⁣
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.
​⁣
Few tips to get fluffy rice:⁣
– When you cook rice, use a little less water than requested. I have always used my rice cooker, and use my finger to gauge the water needed.⁣
– Let rice cool down. Some love to use overnight rice and I do that when I make kids’ lunch, same results.⁣
​.
.
.
.
 Tag someone ⁣
Follow  plant_basedrecipe