Friday, December 3, 2010

Thai-Pineapple Stir-Fried Rice

I make this dish frequently- it's another winner from Vegan Express. It is very simple and very good. The leftovers are almost better than the original batch because the flavors meld together so nicely! I served this with some tofu I tossed in a soy-type marinade I concocted on the spot. A good meal!

1.5 cups long grain brown rice
1.5 Tbsp olive oil
1 onion, sliced
2 cups broccoli
2 medium carrots, sliced
1 red or orange pepper, sliced
2 medium tomatoes, diced
16 oz can drained pineapple chunks
1 cup light coconut milk ( I use a whole can of full-fat- it makes it ultra delicious and creamy)
2 Tbsp soy sauce
1 tsp curry powder
2 tsp chopped or jarred ginger

Cook rice with 3 cups water (bring to simmer, simmer 30 minutes). Saute up the veggies. Start with the onion, and then the rest after the onion softens. Cook until the tomatoes are a little softened and nice. Stir in the rice, coconut milk, and remaining ingredients.

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