We interrupt your regularly scheduled holiday programming for a tropical breath of fresh air.
Let’s be honest: Who hasn’t dreamed of escaping from this so-called winter wonderland in search of greener pastures? Feeling the warm sunshine beat down on bare skin, palm trees gently swaying in the wind, can instantly undo weeks of built up stress. Since jumping on an airplane isn’t an option for most of us, I have the next best thing: Mango-Pineapple Fried Rice.
Purely fusion cuisine that exists in no authentic culinary tradition, there are elements of many southeast cultures mashed up into one hot bowl of whole grains.
- Chinese sweet and sour sauce comes through from the combination of tangy pineapple and salty soy sauce.
- Thai inspiration is found in juicy bites of mango, in sharp contrast to hot fresh chilies.
- Indonesian elements like coconut oil and peanuts add body, depth, and richness.
The secret to creating such a harmonious yet complex balance of disparate flavors is to start with salsa.
Yes, you heard me right! Sam’s Fresh Mango Pineapple Salsa is a perfect companion to chips and guacamole, of course, but also a brilliant meal starter. Instead of shopping and chopping each individual component, this intensely flavorful base is ready to go right away. You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!
It’s easy to make the best fried rice with a few quick tips:
- Most American or Americanized recipes use long grain white rice for stir fries. There’s nothing wrong with this, and you’re welcome to substitute your favorite, but I prefer medium or short grain, such as arborio or sushi rice. I find it stays chewier without drying out, and forms very satisfying little clumps that are easy to pick up with chopsticks.
- Ideally, cook the rice a day or a few hours in advance to make sure it’s completely cool, if not downright cold. You want the starch to congeal a bit, which is what browns so nicely on the outside when you saute it.
- Use very, very high heat. The cooking process is very fast since you just want to sear the rice that’s already fully cooked and otherwise ready to eat.
Wish me luck, because this fiery little entree is my entry Sam’s Fresh Salsa Blogger Recipe Challenge! Contest aside, I can already tell you this recipe is a real winner.
- 1 Cup Dry Arborio or Sushi Rice*
- 1 1/2 Cups Water
- 2 Tablespoons Coconut Oil, Melted and Divided
- 1/2 Pound Extra-Firm Tofu, Diced*
- 3 Tablespoons Soy Sauce, Divided
- 1 Teaspoon Toasted Sesame Oil
- 4 Cloves Garlic, Minced
- 1 Inch Fresh Ginger, Peeled and Minced
- 2 Cups Sam's Fresh Mango Pineapple Salsa
- 1 - 2 Tablespoons Lime Juice
- 1/4 Teaspoon Ground White Pepper
- 3/4 Cup Frozen Peas
- 3 Scallions, Thinly Sliced
- 1/4 Cup Roasted, Unsalted Peanuts
- Begin by cooking the rice. Combine the rice and water in a medium saucepan over medium heat. Cover, bring to a boil, reduce to low and simmer for 16 - 20 minutes, until all the water is absorbed. Let cool completely and transfer to the fridge. Chill for at least 8 hours, if possible.
- To prepare the tofu, toss the cubes with 1 tablespoon melted coconut oil and 1 tablespoon soy sauce. Saute in a large wok set over the highest heat possible, using a wide spatula to toss the pieces periodically. Sear each side until golden brown and crispy; transfer to a plate and set aside.
- Add the remaining coconut oil to the wok followed by the sesame oil, garlic, and ginger. Saute for 30 seconds until aromatic, then quickly add in the salsa. Cook for 60 - 90 seconds before adding the cooked and cooled rice. Use your spatula to break it up, then add the remaining soy sauce. Season liberally with lime juice and white pepper.
- Toss to combine and stir frequently for 2 - 3 minutes, until the rice begins to brown and crisp on the bottom. Add the peas, stirring to combine and heat through. Sprinkle in the scallions and remove from the stove.
- Transfer to a serving dish and top with peanuts. Enjoy hot!
*To save time, you can use 2 - 2 1/2 cups cooked rice and 1/2 pound of baked or braised tofu, diced.
Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.
Amount Per Serving: Calories: 377Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 775mgCarbohydrates: 49gFiber: 6gSugar: 27gProtein: 13g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.