Thai Chicken and Pineapple Fried Rice

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As I get the Accidental Pantry Project underway, I made my first dish tonight with stuff in my pantry and fridge. Recently I went  a Thai restaurant with some girlfriends and fell in love with the Pineapple Fried Rice. I tried to recreate the same at home. Overall I am pleased with the dish, but the rice turned out stickier than I would have liked. Next time I am going to cook the rice itself (meaning single ingredient, not whole dish) with a bit more oil and let it cool before mixing it into the stir fry.

My project is still in its early phases, and I have not taken full inventory of the food I have here at home, but I will add the food cost/savings at a later date.

THAI CHICKEN AND PINEAPPLE FRIED RICE

1 cup Thai-style Jasmine rice
1 pound chicken, cut into strips or cubes
2 cups frozen pineapple chunks, thawed and chopped into smaller chunks
1/2 onion, diced
3 scallions, chopped – white divided from green
2 tablespoons minced garlic
1/2 cup unsalted cashews
1 tablespoon red curry paste
2 tablespoons ginger paste
1/4 cup sesame oil, divided
1/4 cup liquid aminos or soy sauce
2 eggs, raw

  1. Prepare rice according to package directions, set aside to cool
  2. In a wok or large skillet, heat about 1 tablespoon of sesame oil, add chicken and stir fry until browned and about 75% cooked (do not overcook because it will get cooked again later). Remove from skillet and set aside
  3. In same wok, heat about another tablespoon of sesame oil. Add onions, white scallions, and garlic. Cook until lightly browned
  4. Add cashews, ginger paste, and curry paste. Cook about another minute
  5. Add rice, rest of oil, liquid aminos, and chicken. Stir fry mixture about 3-4 minutes until rice starts to take on a golden brown color. Adjust seasonings to your preference
  6. Crack eggs above mixture and stir into the rice, cooking about one more minute
  7. Garnish with green scallions. Dish serves 4

Quick Peanut Soba Noodles

I’ve been counting calories lately and overall looking for more balanced nutrition. A friend suggested I give up carbs, especially wheat, but I’m not quite ready. This afternoon I wanted something satiating, slightly comfort-foody, and of course quick. As usual I raided my pantry for what I had, which this time included one neatly wrapped bundle of Blue Dragon Soba Noodles (Japanese-style noodles made in China, but I digress). I checked the nutrition facts and a serving was a whopping 436 calories. However, the serving suggestion was 1/2 of a package, or 125 grams. Using my handy food scale, I weighed out one bundle, about 75 grams. Sounded like a better serving size to me!

Noodles alone were not going to cut it, so I wanted some sort of sauce. I do love me some peanut noodles, so I decided to modify the peanut sauce I often make when I am cooking Asian meals. I was pretty happy with the results and the whole lunch only took me about 15 minutes to prepare. Overall, I am happy with the nutrition of the dish, except it is a bit high in sodium due to the soy sauce I used. I may try to omit the soy sauce and add a bit of water to thin the sauce.

Quick Peanut Soba Noodles

406 calories, 66 gr carbs, 10 gr fat, 13 gr protein, 787 mg sodium, 11 gr sugar

  • 1 bundle soba noodles (about 75 grams)
  • 1 tablespoon natural peanut butter
  • 1 teaspoon grated ginger
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon honey
  • 1 teaspoon raw sesame seeds
  1. Boil soba noodles according to package instructions, drain
  2. Mix all remaining ingredients, reserving sesame seeds, until well blended
  3. Mix peanut sauce with warm noodles, top with sesame seeds
  4. Eat up!