I haven’t achieved any precise cooking in our Austin kitchen however, nevertheless this selfmade Thai pineapple dish is making an attempt pretty tempting after all the tacos I ate yesterday! Tacos for lunch and tacos for dinner. I am determined to eat all the tacos in Austin.
I even locked myself out of my automotive yesterday after I acquired out to pay for some tacos. That gave me an entire hour of prepared for the locksmith to think about tacos and consider my report of Austin restaurant strategies. I’m truly overwhelmed by all of the options proper right here. I don’t know if any taco might be able to beat the mushroom taco that I acquired from Torchy’s Tacos last night, though. Goodness!
Once more to Thai meals. This pineapple fried rice was impressed by a meal at Sweet Basil in Norman, Oklahoma over the holidays. I truly beloved the combination of sweet, caramelized pineapple with Thai spices. I can’t declare that my mannequin is typical, nevertheless it certainly does type very close to my recollections of that dish. I used some leftover bell pepper instead of tomato and thought it was pretty good that strategy.
The cooking methodology for this fried rice is a riff on my spicy kale and coconut stir fry, so in case you occur to’re a fan of that recipe, I really feel you’ll love this one, too. This meal comes collectively in a short while once you start cooking, so ensure that your parts are prepped and ready sooner than you activate the heat!
- 2 tablespoons coconut oil or top quality vegetable oil, divided
- 2 eggs, overwhelmed with a contact of salt
- 1½ cups chopped modern pineapple
- 1 big purple bell pepper, diced (about ¾ cup diced)
- ½ bunch inexperienced onions, inexperienced and white parts, thinly sliced (about ½ cup)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice, ideally prolonged-grain brown jasmine rice
- 1 tablespoon decreased-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Season with salt, to type
- Handful current cilantro leaves, chopped, for garnishing
- Heat an enormous wok, cast iron skillet or non-stick frying pan over medium-extreme heat and place an empty serving bowl shut by. As quickly because the pan is scorching adequate that a drop of water sizzles on contact, add 1 teaspoon oil. Pour inside the eggs and put together dinner, stirring typically, until the eggs are scrambled and calmly set. Change the eggs to the empty bowl. Wipe out the pan if compulsory with a paper towel (be careful, it’s scorching!).
- Add one tablespoon of oil to the pan and add the pineapple and purple pepper. Prepare dinner dinner, stirring all the time, until the liquid has evaporated and the pineapple is caramelized on the sides, about three to 5 minutes. Then add the inexperienced onion and garlic. Prepare dinner dinner, whereas stirring constantly, until fragrant, about 30 seconds or longer. Change the contents of the pan to your bowl of eggs.
- Add the remaining two teaspoons of oil to the pan. Pour inside the cashew and put together dinner, stirring all the time, until the cashews odor fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Prepare dinner dinner, stirring typically, until the rice is scorching, about three minutes.
- Pour the contents of the bowl once more into the pan and stir to combine. As quickly because the contents are warmed by, take away the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to fashion. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to fashion with salt. Change to specific individual serving bowls and garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.