Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by KeelyMarie.com

 

What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.

 

Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6

Ingredients

  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges

Instructions

Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.

Notes

adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

http://keelymarie.com/2013/06/09/thai-chicken-pineapple-purple-fried-rice/

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at http://www.keelymarie.com

Like this post? Don’t forget to like my facebook page or subscribe via email for weekly updates and posts!

Follow Me on Facebook


 

keely marie

Thai Style Sweet Potato Corn Fritters

SweetPotatoCornFritters-7871

Oh how I’ve missed the Food Matters Project the last few weeks. My mom was in town from Tennessee for two weeks and we took advantage of our time together by going out to dinners, so I’ve had a little less time to cook. It was such a wonderful trip and I miss her insanely since we had so much time together.

If you are new to my site, once a week a group of fabulous bloggers cook their way through Mark Bittman’s The Food Matters Cookbook. We learn to cook and eat more fruits and vegetables, cutting down on animal products. It’s healthier for you and better for the environment to keep a diet consisting of a heavy hand of veggies and fruits and small dose of animal proteins.

The dishes we’ve cooked have opened my eyes to a world of cooking methods. It has been a great (almost) year! Check out my recipes page to see all my recipes inspired by the project.

These Thai Style Sweet Potato and Corn Fritters are freakin’ fantastic! I served these with a simple lemon, garlic, and paprika seasoned tilapia and chose to bake them rather than fry. Thanks to Aura for choosing the recipe this week.

Check out the project page to see what the members came up with this week, we don’t always stick true to the recipe so you can always find a version you like here! You can also become of fan of the Food Matters Project on facebook or follow our Pinterest board if you love what you see.

Thai Style Sweet Potato Corn Fritters

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 fritters

recipe adapted from The Food MattersCookbook by Mark Bittman

Ingredients

  1. 1/4 cup lime juice
  2. 1 tablespoon nam pla (fish sauce) or soy sauce, or to taste*
  3. 1/2 teaspoon minced garlic
  4. Pinch of red chile flakes
  5. Pinch of sugar, optional**
  6. 2 cups grated sweet potato, squeezed dry (mine had a tond of liquid)
  7. 1 cup corn kernels
  8. 1 fresh hot chile (like Thai), minced
  9. 4 scallions, chopped
  10. 3 tablespoons chopped fresh cilantro
  11. 1 egg or 2 egg whites, lightly beaten
  12. 1/3 cup whole wheat or all-purpose flour
  13. Salt and black pepper
  14. Vegetable oil, for frying or greasing the baking sheet

Instructions

Combine the lime juice, fish sauce, garlic, ginger, chile flakes, and sugar if you’re using it in a small bowl with 1 tablespoon water. Set aside, this is your dipping sauce.

Fried:

Heat the oven to 275° F. Put the sweet potato, corn, chile, scallions, cilantro, egg, and flour in a bowl and mix well; sprinkle with salt and pepper. (You can do this ahead of time and refrigerate the batter for a couple of hours before cooking.)

Put about 1/8 inch oil in a large skillet over medium-high heat. When it’s hot, drop spoonfuls of the sweet potato mixture into the oil and spread them out a bit. (Work in batches to prevent overcrowding and transfer the finished fritters to the oven until all are finished.) Cook, turning once, until golden on both sides and cooked through, about 5 minutes. Serve hot or at room temperature with the dipping sauce.

Baked:

Heat the oven to 400° F. Greased a baking sheet well with vegetable oil. Place golf ball sized balls of batter onto the baking sheet. Bake for 18-20 minutes. Serve hot or at room temperature with the dipping sauce.

Fancier Fritters:

When dropped fritters aren’t quite elegant enough for the occasion, you can dust your hands with flour and shape the fritter batter into small patties, cylinders, or other shapes. Cook immediately or refrigerate, loosely covered, for up to a couple hours before cooking. To make croquettes–which are essentially breaded fritters–set up 3 bowls: one with flour, one with an egg beaten with a splash of milk, and another with bread crumbs (preferably made from whole grain bread). Carefully dredge each shaped fritter in the flour, then the egg mixture, and finally the bread crumbs. Fry until crisp and golden.

http://keelymarie.com/2012/11/14/thai-style-sweet-potato-corn-fritters/


Like this post? Don’t forget to like my facebook page below to stay updated weekly!

Follow Me on Facebook

::: keelymarie :::

 

 

Chorizo Stuffing Smothered Cauliflower

ChorizoStuffingSmotheredCauliflower-7779

Chorizo Stuffing SMOTHERED Cauliflower, whaaaaa?! I was not expecting anything mind-blowing from this dish, but wow. It was killer and is definitely a meal in itself.

This dish is based on Mark Bittman’s Whole Cauliflower with Sausage recipe (pg 481 The Food Matters Cookbook), chosen by this week’s Food Members Project member Gracie. I went with Chorizo for the sausage since it’s so accessible here in Miami.

Adding breadcrumbs to the sausage and onion mixture creates a stuffing or hash-like flavor and texture. We saved the leftovers and ate them with scrambled eggs in the morning. Perfecto! Recipe follows.

Continue reading “Chorizo Stuffing Smothered Cauliflower”

Scallops with Edamame Pancakes & Soy Drizzling Sauce

Once in a while the Food Matters Project really opens my eyes to a new method of cooking or a new (to me) method to prepare food. This dish is one of them and I can see myself making these often when we cook Asian inspired dishes (which is all the time).

They come together easily and you could get creative with the drizzle. I added a bit of cilantro to the edamame batter for a fresh herb flavor and a couple small drops of chili oil to the drizzle to to spice it up.

Continue reading “Scallops with Edamame Pancakes & Soy Drizzling Sauce”

Greek Pasta Salad

I would eat this every single day for lunch if I had the time to chop chop chop  all the veggies twice a week. It is healthy and just filling enough to get back to your day with energy. {This dish would be nonexistent to me if Peter didn’t teach me to chop veggies super small with great German knives. He and his family are an inspiration for my cooking.}

Continue reading “Greek Pasta Salad”