Thai Pineapple Curry Fried Rice

I think I’m going to be on a curry / Buddha bowl / one-bowl-meal recipe kick for awhile. I finished watching the anime Food Wars!: Shokugeki no Soma recently and I am determined to recreate some of the recipes from the show as best I can (apple risotto! Whaaaat!). As I Google search for recipes to adapt I’ve stumbled across a ton of Buddha bowl and curry recipes that I am drooling over.

My first attempt at a Food-Wars-inspired curry dish is an adaptation of the Thai Pineapple Fried Rice from closetcooking.com. The original recipe isn’t vegan or WFPB so I’ve cut out a lot and changed some things. The first time I made it I added too much curry and extra turmeric so it came out pretty hot (edible, but a bit on the spicy-hot side for me). I don’t recommend adding any extra curry powder, and maybe leaving the red chili / jalapeno out entirely, if you don’t want this to be a spicy dish. Otherwise, very yummy!

Ingredients:

Servings: 2 very large bowls, plenty for 2 adults if this is all you’re eating in the meal

about 3 cups day-old rice (though you can use freshly cooked rice, day-old is better)
2 shallots, diced
3 cloves garlic, minced
1 red chili (I substituted a tablespoon of jalapeno)
1 red bell pepper, chopped
3 tbs. vegetable broth (Pacific low-sodium is what I use)
3 tbs. soy sauce or tamari
1 tbs. curry powder
1 cup pineapple bits or chunks
¼ cup frozen peas, defrosted
2 green onions, sliced
¼ cup cilantro, chopped
Optional additions: ½ cup chopped roasted or raw cashews (soak for about an hour before baking), ¼ cup golden raisins, 1-2 tbs. of seaweed flakes

Directions:

Preheat a large skillet to medium-high heat.

Stir-fry the shallots, garlic, chili (or jalapeno), and bell pepper for a minute or two. Add a tablespoon of water at a time as needed to keep the vegetables from sticking or burning.