No one does summery sweet and savory better than the Hawaiians. They have a bit of experience when it comes to golden sun and leisure. This makes a perfect dinner to serve al fresco with some prosecco and a syrupy sunset. It uses up left over rice, simply dressed up with fresh pineapple, ginger, and garlic. Also, you get to roll up your sleeves and butcher a pineapple.
The cashews and curry really add something extra to the traditional Hawaiian flavors. I’ve never been to the Hawaiian isles so this is, of course, all by word of mouth. Based on this dish, it seems like they’ve got a lot going for them.
Also! In Salt Bird news, Salt Bird may be growing to include a few posters with different interests to create a more regular posting on this site that will develop more of an ongoing conversation. I’d love to post every little thing I make, but I so often cannot find the time to grab my camera due to life’s other flurries.
Pineapple Curry Fried Rice
2.5 cups cooked brown rice
1 cup cashews
1/4 cup dried cranberries
4 oz seitan or tofu chopped and browned
4 green onions
1 yellow onion
1 cup pineapple
¼ cup pineapple juice
2 T olive oil
2 tsp toasted sesame oil
2 garlic cloves
1 T brown sugar
juice of 1 lemon
3 T soy sauce
2 tsp grated ginger
¼ tsp salt
½ small Serrano chili seeded or ½ tsp red pepper flakes
1-2 tsp curry powder (mild with lighter body is preferable)
1/4 cup packed cilantro, chopped
In a small bowl, stir together the soy sauce, pineapple juice, brown sugar, lemon juice, and salt
Over medium high heat, heat oil in a large wok or sauté pan.
Cook diced tofu in oil for 4-5 minutes until browned and bouncy. Remove from heat and set aside.
Cook onions for 5-6 minutes until slightly translucent.
Add sesame oil, curry powder, garlic, ginger, green onions, and pepper or red pepper flakes and stir for 2-3 minutes until fragrant
Pour in dressing mixture to pan, stir to mix. Add rice, tofu, pineapple, cashews and cranberries
Stir for about 8 minutes until heated through
Remove from heat and stir in cilantro