
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pineapple fried rice with braised tofu, water chestnuts, and Thai basil
Dairy-Free, Vegetarian, Gluten-Free
4 Servings, 550 Calories/Serving
25–35 Minutes
Caramelized pineapple adds kid-friendly sweetness to this vegetarian fried rice, while artisanal braised tofu and brown rice lend protein and complex carbs.
In your bag
- 1 cup quick-cooking long-grain brown rice
- 6 ounces chopped peeled pineapple
- 1 teaspoon togarashi
- 1 red bell pepper
- 6 scallions
- ½ pound Hodo Soy braised tofu
- 1 serrano (optional)
- ¼ pound peas
- 6 pasture-raised organic eggs
- Sun Basket sesame stir-fry blend (gluten-free tamari - sesame oil - fresh garlic - fresh ginger)
- 1 cup water chestnuts
- 10 to 12 sprigs fresh Thai basil
- ⅓ cup roasted cashews
Nutrition per serving
Calories: 550, Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 230mg (77% DV), Sodium: 360mg (15% DV), Carbohydrates: 65g (22% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains:
Eggs, Tree Nuts, Soybeans
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the stir-fry ingredients.
2
Prep the stir-fry ingredients
- Transfer the pineapple to a paper-towel-lined plate and pat dry. Chop any large pineapple chunks into ½-inch pieces. In a small bowl, toss the pineapple with ½ teaspoon togarashi. Set aside the remaining togarashi for finishing the dish.
- Remove the stem, ribs, and seeds from the bell pepper; cut the bell pepper into ½-inch-wide strips, then crosswise into ½-inch pieces.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the white parts for the stir-fry and the green parts for garnish.
- Cut the tofu into ½-inch cubes.
- If using the serrano, remove the stem; thinly slice the serrano crosswise into rounds. Wash your hands after handling.
3
Cook the stir-fry
Transfer the vegetable mixture to a medium bowl and season to taste with salt and pepper. Do not clean the pan.
While the stir-fry cooks, prepare the remaining ingredients.
4
Cook the eggs; finish the fried rice
- Crack the eggs into another medium bowl and season with salt and pepper. Using a whisk or fork, lightly beat until just blended.
- Measure out 2 tablespoons sesame stir-fry blend; set aside the rest for finishing the dish.
- If desired, thinly slice the water chestnuts into matchsticks.
- Strip the Thai basil leaves from the stems.
- Coarsely chop the cashews for garnish.
Remove from the heat, stir in the water chestnuts and basil leaves, and season to taste with salt, pepper, and togarashi.
Serve
Kids Can!
- Rinse the rice.
- Toss the pineapple with the togarashi.
- Strip the Thai basil leaves from the stems.
- Set the table.
- Garnish the fried rice.