Wednesday, August 17, 2016

泰式素黄梨炒饭 Thai Style Vegetarian Pineapple Fried Rice

Time flies and now its already the middle of August. Coincidentally, today is also the 15 day of the lunar calendar. A day when my hubby observes an entire day of vegetarian meals.

Just when I was pondering what to cook today, I remembered the fresh pineapples bought from the market yesterday. Ah yes, we shall cook vegetarian Thai style pineapple fried rice for lunch. This recipe is the adapted version from the compilation of various recipes from other bloggers. You may also  adapt to suit your preference accordingly.

Thai Style Vegetarian 
Pineapple Fried Rice

Ingredients 材料
200g Fresh Pineapple 黄梨 (cubed切丁)
100g Cauliflower 包菜花 (small pieces 切小块)
110g Grated Carrot 红萝卜丝
90g   Frozen Peas 冷冻豌豆
90g   Green Capsicum 青灯笼椒 (cubed去种子切丁)
20g   Black Raisins 黑葡萄干
6 Cups Overnight Rice 隔夜米饭

30g Tofu Puffs 豆腐泡 (cut to thin strips切丝)
50g Toasted Cashew Nuts 烤腰豆

1 Tbsp Sesame Oil 麻油

2 Tbsp Cooking Oil 食油
1 Tsp Ground Coriander 香菜粉
1 Tsp chopped Ginger 姜(切碎)
2 Tbsp Vegetarian Oyster Sauce 素蚝油
1 Tsp Salt 盐
2 Tsp Vegetarian Curry Powder 素咖喱粉
1 Tbsp Mushroom Powder 香菇精
1 Tsp Ginger Powder 姜粉
2 Tsp Red Chilli Powder 红辣椒粉
2 Tbsp Soy Sauce 浆清
1 Tsp Sugar 糖 (Optional自选)
Black Pepper to taste 黑胡椒调味

Method 做法

Heat up 1 Tbsp of cooking oil (C) in frying pan. Lightly stir fry the toasted cashew nuts (B) and tofu strips (B) separately until aromatic. Dish up and set aside.

Heat up 1 Tbsp sesame oil and cooking oil (C) each into the deep frying pan. Add chopped ginger and ground coriander and sauce till fragrant.

Toss in cauliflower and frozen peas and stir fry under medium high heat for a minute. Add raisins and continue stir frying for 30 secs before adding pineapples and capsicum. Cook for another 1 min.

Add vegetarian oyster sauce. Stir fry to combine.

Stir in grated carrots and overnight rice. Continue stir frying for another 1 minute before adding 1 Tsp Salt, 1 Tbsp of mushroom while stir frying continuously till mixed.

Continue to add 2 Tsp curry powder, ginger powder and red chili powder. Continue stir frying the rice for another 2-3 mins to allow the seasoning to incorporate.

Add cashew nuts and tofu puffs while tossing the rice another min to combine. Lastly seasoned with dash of black pepper.

Dish and serve.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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