This summer I’m having so much fun dishing up food in bowls made from food, like this vodka watermelon slush last week. Here, pineapple is sure to impress the party as a vessel for Thai-style fried rice. It’s also ideal for noodles, salads, fruit, smoothies and yogurt bowls.
When you’re done, don’t toss the leafy crown—the leaves can be nurtured and potted as a beautiful houseplant. Less cleanup, less waste!
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves 2
1 pineapple
2 cups of day-old rice, cooked
carrots, sliced
zucchini, sliced
eda mame, shelled
bamboo shoots
tempeh, sliced or cubed
lemongrass, sliced
green onion, chopped
1/2 lime
2 cloves of garlic, minced
peanuts or cashews, chopped
1 tbsp of coconut oil
For the sauce:
3 tbsp of tamari or soy sauce
lime juice
1 tsp of coconut or cane sugar
2 to 3 tbsp of curry powder
1 tsp of turmeric
chili garlic sauce
- Cut a pineapple in half and scoop out the fruit. Set aside.
- In a pot, boil the eda mame for 4 minutes and strain under cold water. Remove the beans from the pods.
- Heat a pan with coconut oil. Fry the garlic, vegetables and tempeh for 7 to 10 minutes.
- Stir in the rice, bamboo shoots, eda mame and sauce.
- Sprinkle curry powder and turmeric. Mix well for about 5 minutes.
- Add the lemongrass and green onion.
- Serve the fried rice in the pineapple bowl.
- Garnish with lime juice and chopped nuts. Drizzle with chili garlic sauce.
