Day 15 and Pineapple Fried Rice

       Look at me, writing on time and all that jazz. My blog has a new look and I have a headache! I woke up feeling much better today and although I tried to keep it slow I ended up making dinner and doing a lot more today than I should have. I have no one to blame but myself that I am still sniffly and sickish. But I did spend some time out in my garden today and with my favorite little gardener.

       As I said, I also made dinner. Pineapple Fried Rice, a recipe my sister originally found and again, one of my favorite vegetarian recipes. Although, it's very easy to add some chicken and make it a carnivore meal. The original recipe can be found here but I do things a little differently so here is my version. There are two ways to do things so I'm splitting it up into two sections: on a good day and on a bad day. 

       On a good day:

What you need to cut:

-Garlic (2-3 cloves)

-Onions (1-1/2 or 2)

-Carrots (1 large)

-Pineapple

-Roasted asparagus (just toss in a foil-lined baking dish with some oil and garlic and roast at 400 degrees until tender) 

-Green onions (about 1/4 cup)

-Pepper (optional)  

What you don't need to cut but just have ready:

-1/2 tsp chili powder

-1/2 cup cashews

-1/4 cup Veggie broth

-3-4 cups cooked rice (any kind will do), it's a good day so maybe you got the chance to cook it yesterday

-Soy sauce (a little under 1/4 cup)

-2 tsp curry powder 

-a dash of sugar

-Mrs. Salt and Mr. Pepper (to season)

On a bad day: 

-The pineapple is canned so you don't have to cut it

-The asparagus is frozen so you just have to cut it and stick it in the skillet

-You cook the rice an hour or so before making the rest (I have always done this and it never hurt the texture)

Heat the oil in a skillet over medium heat then add garlic, onion, green onion and chili powder. Cook for one minute and then add the carrots, asparagus and pepper. Add a tablespoon of veggie broth if it begins to look dry. Meanwhile, mix together the soy sauce, curry powder and sugar. When the carrots are tender, add the cashews, pineapple and rice. Pour the soy sauce mixture over and stir. Cook until the mixture starts to look a little more cohesive, probably 3-5 more minutes. If you feel like doing extra dishes, transfer to a serving bowl and enjoy.  

Note: I used forbidden rice so it may look a little odd at first! Usually I use brown rice, though.   

   

       So it was a long day as usual but it was a good day. I just hope I stop feeling so ill soon!