Photograph: Pluperfect Pineapple
. . . butter disappearing into
whipped sweet potatoes, with pineapple”
“Butter” Elizabeth Alexander in Body of Life
Long before Thai food became so popular in the States, a little, family-run Thai restaurant opened on Del Paso Boulevard in Sacramento, California, not far from my place of employment. Every Friday my coworkers and I would trot up the block and cross the street to this fantastic restaurant. From soup to dessert, everything was wonderful. The flavors where fresh, clean, and subtle. Nothing was overly salted or overly sugared. Best of all was a little bit of heaven, Pineapple Fried Rice. Pineapple! One of my favorite foods, any way it’s made. This particular dish turned out to be light, not at all greasy or too sweet. Perfect.
Well, I moved away and never had anything quite as good again. I started playing with it at home. I found it to be easy to make, one of those dishes that is flexible and forgiving, where the basics lend themselves to delicious innovations depending on the whim of the day, supplies on hand, or dietary preferences or restrictions.
The way I first had it, it was studded with tasty, tantalizing jewels: sweet, pink shrimp; tiny squares of tender, white chicken; baby green peas; and, of course, sunny, yellow pineapple. Such is the recipe below. Sigh! If I want to go vegan, however, I can cut up some baked tofu instead of chicken and use a bit of seaweed instead of shrimp and fish sauce. If you use baked tofu, make sure it’s wheat-and-gluten free. Wheat-free tamari is a good vegan substitute for the fish sauce.
Thai fish sauce is made of anchovies, salt, and sugar. If you are unable to purchase it in your area, use Wheat-free tamari in its place or Italian style dried and salted anchovy, both of which are more commonly available. If the latter, just sauté it along with the ginger and the garlic. The anchovy will dissolve in the oil and the scent and flavor will permeate the dish. One or two anchovies would be sufficient depending on your own taste preference.
If you are using freshly made brown rice, then spread it out on a platter without a cover and let it dry for about an hour. Stir it periodically to expose the rice to the air. It will stir fry better.
This recipe as with all recipes on Musing by Moonlight is wheat-and-gluten free for those with Celiac disease or wheat-and-gluten sensitivity. If you must go wheat-and-gluten free, remember to check product packages every time you purchase them. It is not uncommon for manufacturers to change their recipes and their production standards. The product that was once safe for you to eat may no longer be so.
The recipe
Serves 4
2 tablespoons canola oil
2 shallots, minced
3 cloves garlic, minced
2 tablespoons ginger, grated
1 red chili pepper, minced
1 small red bell pepper, minced
1 large omega-3 egg, beaten with 1 teaspoon of cold water
3 tablespoons gluten-free vegetable broth
3 tablespoons Thai Fish Sauce
3 cups cooked brown rice
1 cup of fresh pineapple, cut into medium dice
8 medium-sized fresh, raw shrimp, peeled and devained, leave the tail on
1 chicken breast, cut into large dice
1/4 cup frozen, organic baby peas
1/4 cup fresh cilantro, minced
Heat one tablespoon of the oil in a pan large enough for all the ingredients. Add the shallots, garlic, peppers, and ginger and stir-fry until fragrant and tender, just a minute or two. Set aside.
Heat the other tablespoon of oil in the pan and pour in the egg mixture. Let it cook through. Do not stir. You can gently flip it to lightly brown both sides. Slip it into a plate and cut it into slender lengths. Set aside.
Put the meat and seafood into the pan and cook gently until they are almost cooked through. Then add the broth, fish sauce and other seasonings, reserving the cilantro until later. Continue to stir fry. Add the peas.
Next add the brown rice and the pineapple and continue to stir-fry to mix all and heat through.
Plate the Thai Pineapple Fried Rice and sprinkle it with the fresh cilantro before serving.
