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Fried Rice with Pineapple

There's fried rice with vegetables and then there's fried rice with vegetables and a little fresh pineapple mixed in. What a great main course. You will love this dish. 


avocado oil
3-4 slices fresh ginger, fine matchstick pieces
2-3 cloves fresh garlic, finely minced
1 small leek, split lengthwise, rinsed well, thinly sliced on the diagonal
organic soy sauce
3-4 dried shiitake mushrooms, soaked until tender, thinly sliced
1 carrot, fine matchstick pieces
1/2 small head green head cabbage, finely shredded 
1/2 pound extra firm tofu, cut into small cubes
1 1/2 cups cooked short grain brown rice
toasted sesame oil
brown rice vinegar
2 cups cubed fresh pineapple
2-3 fresh scallions, thinly sliced on the diagonal

Place a small amount of oil, the ginger, garlic and leek in a deep skillet and turn the heat to medium. When the vegetables begin to sizzle, add a dash of soy sauce and saute for 2-3 minutes. Stir in shiitake and carrot, another dash of soy sauce and saute; for 2 minutes. Add cabbage, a dash of soy sauce and a generous splash of mirin. Saute; until the cabbage just wilts. Top with tofu cubes and cooked brown rice. Season lightly with soy sauce and add about _ cup spring or filtered water. Cover, reduce heat to low and cook until water is absorbed into the dish, 7-10 minutes. 

Remove from heat and stir in a modest drizzle of sesame oil, brown rice vinegar and pineapple. Serve garnished with sliced scallion.

Makes 4-6 servings. 


Frey Vineyards
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