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
Cook rice; 1 cup brown rice plus 2 cups water.
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.
Add veggies, basil, red pepper and pineapple. Sauté for 3-5 minutes.
Add rice and mix well. Add soy sauce and salt to taste.