Thai Fried Rice
Fried rice has always been a family favorite of ours. This version is a tad sweet and the kids like to go digging for the pineapple chunks. Although eggs are a common ingredient in fried rice, you won’t miss them at all in this dish. And as a result, you have a cholesterol-free version!
This dish is best spicy but I make it mild for my kids and add more chili sauce to my own serving.
Make 2-3 cups of jasmine rice, depending on how many people you’re feeding. Then pan-fry cubed firm tofu in a little oil until browned and a little crispy. Toss with a couple splashes of teriyaki sauce. Do the same with mock meat if you’d like. Tonight I used Fry’s vegan “beef” strips found at Whole Foods which are free of genetically modified soy. Set tofu and/or “meat” aside.
In another wok or deep pan, sauté some minced carrots and fresh garlic in a bit of sesame oil. Add a can of pineapple chunks (drained) and saute til browned on edges. Add a couple teaspoons of brown sugar and allow it to all sizzle together. Add frozen peas and toss til heated through. Add the cooked white rice and toss along with the tofu and/or “meat.” Add sweet Thai chili sauce and some Siracha (garlic chili sauce) depending on how spicy you want it and toss to coat. Sprinkle some chives on top before serving.
If you want to pair this dish with something else, a light green salad works well. So do fresh jicama sticks the kids can use as dippers with some teriyaki sauce.