Basil Pineapple Fried Rice

Kick up your usual fried rice recipe with the addition of pineapple, cashews and basil. This recipe is an adaptation of a Chinese New Year recipe from IMUSA, makers of fine ethnic cookware. The original called for two lightly beaten eggs. We’ve omitted the eggs to make the recipe just as deliciously vegan-friendly.
Kick up your usual fried rice recipe with the addition of pineapple, cashews and basil. This recipe is an adaptation of a Chinese New Year recipe from IMUSA, makers of fine ethnic cookware. The original called for two lightly beaten eggs. We’ve omitted the eggs to make the recipe just as deliciously vegan-friendly.

Basil Pineapple Fried Rice

The experts at IMUSA suggest using the IMUSA’s Nonstick Coated Wok. If you don’t have a wok, use a large nonstick skillet.

Serves 4 to 6

Ingredients:

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• 3 tablespoons soy sauce

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• 1 tablespoon sugar

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• Vegetable oil

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• 3 garlic cloves, minced

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• 1 medium red onion, chopped

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• 2 cups cooked cold white rice

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• 1-1/2 cups canned pineapple chunks, drained

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• 1 cup frozen peas

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• 1/2 cup roasted cashews

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• 1 cup finely chopped fresh basil

Directions:

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1. Combine sugar and soy sauce and set aside.

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2. Heat wok on high heat. Add 2 tablespoons of oil to the wok, then tilt the wok to swirl oil, coating the sides.

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3. Once the oil begins to smoke, stir-fry the garlic and onion for 1 minute and set aside in a bowl.

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4. Add 4 more tablespoons of oil and crumble rice into the wok. Stir-fry for 5 minutes with a flat wooden spatula until lightly browned, breaking up lumps of rice.

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5. Add cooked garlic and onions and drizzle in soy sauce mixture. Stir-fry for 2 more minutes.

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6. Add pineapple, peas, and cashews and mix evenly. Remove from heat and mix in chopped basil.

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7. Garnish with extra basil before serving.

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