Pineapple Fried Rice

Servings: 2 | 0 minutes | 600 kcal

This dish, although a fusion of cuisines, takes its primary inspiration from Thai cooking. The concept of serving meals in a pineapple is prevalent in Thai cuisine. My love for Thai food and exploration of vegan dishes led me to this innovative creation.

Even though I am not a vegan, I love exploring diverse dietary lifestyles. This recipe is a result of such exploration, and I must admit, it' a delightful discovery.

Ingredients

1 pieces pineapple
2 cups cooked jasmine rice
1 cups coconut milk
200 grams tofu
200 grams mushrooms
3 teaspoons soy sauce
2 teaspoons curry powder
2 pieces spring onions
2 pieces garlic cloves
1 pieces red chili

Instructions

Cut the pineapple in half lengthwise.
Scoop out the flesh from each half and cut it into pieces. Keep the scooped-out pineapple shells for serving.
Heat a large pan over medium heat. Add the tofu and cook until it' golden brown. Remove it from the pan and set aside.
In the same pan, add the mushrooms, spring onions, garlic, and red chili. Cook until the vegetables are tender.
Add the coconut milk, curry powder, and soy sauce to the pan. Stir well.
Add the cooked jasmine rice, tofu, and pineapple pieces to the pan. Stir until everything is well combined.
Serve the rice mixture in the hollowed-out pineapple shells.