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pineapple expeller-pressed Chinese peanut oil onion mushrooms garlic red pepper ginger cold cooked fragrant young green beans firm tofu cashews soy sauce sugar freshly ground black pepper green onions coconut
Viewed: 33 - Published at: 7 years agoIngredients
- 1 large ripe pineapple
- 2 tablespoons expeller-pressed Chinese peanut oil or light sesame oil
- 1 medium onion, chopped
- 2 cups thinly sliced mushrooms
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon grated fresh ginger
- 4 cups cold cooked fragrant long-grain brown rice
- 1 cup young green beans, steamed or boiled until crisp-tender
- 4 ounces firm tofu, patted dry and cut into 1/2-inch cubes
- 1/2 cup toasted cashews
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- Freshly ground black pepper
- 2 green onions, thinly sliced diagonally
- 2 tablespoons toasted shredded or flaked coconut, optional
Method
- Halve the pineapple lengthwise, leaving the leafy top intact and cutting through it.
- Hollow out each half (a serrated, curved grapefruit knife works well).
- Chop 1 cup of the fruit very small and set aside for the rice.
- Cut the remaining pineapple into 1/2-inch cubes and set aside for garnish.
- Crumble the cold rice between your fingers to separate the grains and set aside.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat, swirling to spread it in the bottom of the pan.
- Add the onion and mushrooms and stir-fry until they start to soften.
- Add the garlic and red pepper flakes and stir-fry for about 1 or 2 minutes.
- Add the ginger and stir-fry for another minute.
- Add the remaining tablespoon of oil and the cold rice to the pan.
- Stir-fry for 2 or 3 minutes over high heat, then add the green beans, tofu, and the 1 cup of chopped pineapple and stir-fry for 2 or 3 minutes more.
- Add the cashews, soy sauce, and sugar and stir-fry until the ingredients are well combined and rice is heated thoroughly, about 5 minutes.
- Turn the heat down a little if it seems to be sticking and browning.
- Add black pepper to taste.
- Remove the pan from the heat and fill each half of the prepared pineapple evenly with the hot rice.
- Garnish with extra chunks of the pineapple, the sliced green onions, and coconut, if using.
- Serve immediately.
