Yellow Curry Thai Fried Rice
Note: Make sure you have everything ready to go and read the instructions first before you start. Fried rice takes minutes to make once you have everything ready.
3 cups of cooked rice such as brown, basmati, jasmine or sticky rice.
1 cup of fresh pineapple medium diced
1/2 small red bell pepper, small dice
2 green onions, cut into 1 inch pieces
2 TBSP of fresh ginger, peeled and minced
2 TBSP of garlic, minced
2 Jalapenos sliced or to taste, you can seed them too.
3 TBSP of Curry powder such as madras
1/4 cup of soy sauce
Fried Tofu for more protein, if you like
2 roma tomatoes cut into large dice
1/2 Granny smith apple finely julienne into strips
1/2 cup of sliced cucumbers seeded
Lime Wedges
Cilantro for garnish, use as much as you like
1. Heat a large wok or large cast iron skillet over high heat, being careful not not burn it. Heat about 2 TBSP of oil in it and add the bell pepper, garlic and ginger. Cook this until it is fragrant and then add the rice, jalapenos and 1/2 cup of the pineapple stirring frequently. You're trying to separate the grains of rice while trying to a saute it.
2. Mix the curry powder with soy sauce and 1/4 cup of water. Add this mixture to the almost cooked rice about 2 minutes after adding the pineapple. Then add the fried tofu if you like. Stir frequently again to make sure all grains got cover with the curry liquid and depending on what kind of rice use, depends on how yellow it will be. If you want it more yellow you could also add 2 TBSP of turmeric powder when your making the liquid mixture.
3. Once it's all yellow and hot put it into a large platter and garnish the top with the roma tomatoes, cucumbers, granny smith apple, the rest of the pineapple and fresh cilantro. Serve lime wedges on the side.
Garlic Ginger Faux Beef Wontons
1 Package Morningstar Farms® Meal Starters™ Grillers® Recipe Crumbles
2 TBSP Ginger, peeled and finely minced
2 TBSP Garlic, finely minced
1 Bird or Thai Chile, finely diced
1/4 cup of brunoise bell peppers
1/4 cup Organic Tamari Soy Sauce
2 TBSP Cornstarch
3 TBSP Cold water
1 TBSP Rice wine vinagar
1# package wonton wrappers
Vegetable oil
1. Heat some oil in a saute pan and then add the crumbles and saute til hot and starts to brown a bit.
2. Add the garlic, ginger, chilies and bell peppers and saute stirring with a wood spoon to keep the crumbles from sticking and cook it until the garlic and ginger are fragrant. You don't want the vegetables to get mushy. Turn it down to medium heat
3. Stir soy sauce, cornstarch, water, and rice vinegar together and deglaze the pan with liquid and stirring quickly with a wooden spoon to coat the mixture. The liquid turns into a flavorful sauce that clings to the crumbles and and vegetables and makes the mixture not so runny.
4. Let the mixture cool down a bit and in the mean time line some sheet pans with parchment paper or freezer paper.
5. To make the wontons lay out about 8 wrappers and put one tablespoon of mixture on the center of each wrapper. With some cold water moist two sides on the outside of the square and fold down to look like a triangle with filling trapped in the middle and then pinch the two side corner together(see picture below).
6. Heat some oil in a deep fat fryer to 350 Degrees Fahrenheit. Fry the wontons in small batches and drain on paper towels for a minute or two and serve with your favorite dipping sauce.
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