Meatless Monday: Pineapple Fried Rice

Image from Recipematcher.com

By Chef Ayinde

Happy Monday! I do look forward to these chats we get to have every week. Spring is really in the air and I know this by the new items on my produce sheet. I am a big lover of fruit, although it’s not something I have often–usually some fresh strawberries on my pancakes. On the other hand, I also like to throw some sweet fruit in with a savory dish. This week we got in some fresh pineapple and fresh basil. I went back to an old recipe for Pineapple Fried Rice and revamped it a bit. Here are a few of the benefits of this recipe.

• Brown rice is a complex carbohydrate (the good kind)
• Pineapple, which is thought to aid digestion with the presence of the enzyme bromelain, which helps digest proteins. Plus, it’s packed with antioxidants and vitamins!
• This is a gluten-free meal

Pineapple Fried Rice

1 Medium onion
, small dice
3 Pieces of garlic, minced
1 Cup fresh pineapple
, medium dice
½ Pound tofu
, cut into triangles 1/4″ thick
2 Tablespoons chopped fresh basil or 1 Tablespoon dry basil
1 Teaspoon crushed red pepper
¼ Cup vegetable oil
2 Cups cooked brown rice
2 Tablespoons soy sauce
Sea salt to taste

Rice:

Cook rice;  1 cup brown rice plus 2 cups water.

Step one:
In a large skillet over medium high heat, heat oil until hot and shimmering. Sauté and brown tofu over medium flame until crispy on the outside. 5-7 minutes.

Step two:
Add veggies, basil, red pepper and pineapple. Sauté for 3-5 minutes.

Step three:  
Add rice and mix well. Add soy sauce and  salt to taste.

Enjoy.