Pineapple fried rice with braised tofu, water chestnuts, and togarashi

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 togarashi

Vegan, Family-Friendly, Mediterranean, Dairy-Free, Gluten-Free

2 Servings, 650 Calories/Serving

25–40 Minutes

Skip Chinese takeout for this light and aromatic fried rice, made with quick-cooking brown rice, stir-fried vegetables, and your choice of protein. Caramelized pineapple and water chestnuts add complex flavor.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup quick-cooking long-grain brown rice
  • ¼ pound organic chopped pineapple
  • 1 teaspoon shichimi togarashi
  • 1 organic red or other bell pepper
  • 3 organic scallions
  • Sun Basket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • ½ cup water chestnuts
  • 3 tablespoons cashews
  • ½ cup organic peas
Ingredient IQ
In Japanese, shichimi togarashi literally translates to “seven-flavor chile pepper.” Along with dried chile flakes, the seasoning blend typically includes dried orange peel, Sichuan peppercorns, and dried seaweed. It was likely invented in the 17th century by medicinal herb sellers in Edo (now Tokyo). Sprinkle any leftovers on your morning scrambled eggs or on your lunchtime chicken, pork, tofu, or steamed vegetables.

Nutrition per serving

Calories: 650, Protein: 31g (62% DV), Fiber: 10g (40% DV), Total Fat: 20g (31% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 550mg (23% DV), Carbohydrates: 89g (30% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (cashew), 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

In a small sauce pot, combine the rice and 1⅓ cups [2⅔ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, start preparing the rest of the meal.

2

Prep the pineapple and vegetables

  • Transfer the pineapple to a paper-towel-lined plate and pat dry. Chop any large pineapple chunks into ½-inch pieces. In a medium bowl, toss the pineapple with half the shichimi togarashi; set aside the remaining togarashi for finishing the dish.
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper 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 green parts for garnish.

3

Prep and start cooking your protein

  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper.
  • Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
In a wok or large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for tofu or chicken. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the remaining ingredients.

4

Prep the remaining ingredients; cook the pineapple and vegetables

  • Set aside half the stir-fry blend for finishing the dish.
  • Cut the water chestnuts into matchsticks.
  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
In the same pan used for your protein, add the pineapple, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add the bell pepper and white parts of the scallions, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Stir in the peas and cook until warmed through, 1 to 2 minutes.

5

Finish the fried rice

To the pan with the vegetable mixture, add the rice, your protein and any accumulated juices, and half the stir-fry blend and cook, stirring constantly, until the ingredients are heated through, 2 to 3 minutes. Remove from the heat and stir in the water chestnuts. Season to taste with salt and pepper and as much of the remaining togarashi as you like.

Serve

Transfer the fried rice to individual bowls and garnish with the cashews and green parts of the scallions. Sprinkle with the remaining stir-fry blend and any remaining togarashi, if desired, and serve.
Kids Can!
  • Measure the water for the rice.
  • Pat the pineapple dry.
  • Divide the stir-fry blend in half.
  • Crush the cashews.
  • Garnish with the cashews and scallions.