Friday, November 14, 2008

Pineapple, White Asparagus and Mushroom Fried Rice

I love all types of fried rice. This one was inspired by some of our favorite Thai restaurants. It's a pineapple fried rice of sorts.
3 cups of cold Jasmine rice
1 cup of white asparagus cut into 1 inch pieces (just the tender non-fibrous part)
1 cup of fresh pineapple cut into chunks(you can also substitute a small can of pineapple chunks)
1 cup of white button mushrooms, sliced thinly
1/4 cup of diced green bell pepper
1/4 cup of diced yellow bell pepper
2 teaspoons of fish sauce
1 teaspoon of brown sugar
1 teaspoon of turmeric
1/2 teaspoon of yellow curry paste or curry powder
3 tablespoons of peanut or extra virgin olive oil
1/2 cup of finely chopped shallots
2 cloves of finely minced garlic
salt and pepper to taste

Using a large non-stick fry pan, saute mushrooms in oil until they start to caramelize. Add the white asparagus, yellow and green peppers and saute 3 minutes. Add the shallots, garlic, turmeric, and yellow curry paste to the pan. Stir fry the ingredients for an additional 3 minutes. Bring your rice to the party and combine and mix with the rest of the ingredients until every grain of rice is mellow yellow. Add fish sauce and brown sugar. Add salt and pepper to taste.

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