I fell in love with my sister-in-law over a warm bowl of pineapple fried rice and thai ice tea. I remember the day. We sat in a cute thai restaurant and Mmmm’d over the dish full of fresh flavor. At the time she wasn’t officially my sister-in-law, but the family had pretty much decided that she was going to stay. We sealed the dial for my brother.
Since then, we have been dying to have this meal again. In fact, there was once a botched attempt to recreate the thai ice tea. I will not go into details because this is only ammunition for a laughing spell for my brother.
But this recipe is the perfect recreation of this meal.
You Will Need
One cup Brown Jasmine Rice Prepared according to packaging lightly salted)
1/2 cup cilantro (chopped)
1/2 cup japanese celery leaves (fresh)
1/4 cup japanese celery (fresh, chopped)
1/4 cup bloom chives (fresh, chopped)
1 1/2 tbsp fresh minced ginger
1/2 of a red bell pepper diced
1 1/2 cups fresh snow peas
1/2 tsp garlic
1 cup fresh pineapple diced
1 tbsp sunflower oil
1 tbsp of soy sauce
Cook the Jasmine rice according to package.
While the rice is cooking move onto other steps.
Add sunflower oil to a hot wok (or frying pan) and sauté garlic, red peppers, chives, celery, and ginger. Generously season with salt and pepper. Add snow peas and sauté until peas are well cooked through. Place mixture into a bowl and set aside. Using the same wok, add pineapples, celery leaves, and cilantro. Sauté until pineapples are well heated. Return the chives and peppers mixture to the wok. Sauté well. Add cooked rice and continue to stir so that flavors are well incorporated. Finish off with soy sauce.
Eat Well! Be Well!