Thai Pineapple Fried Rice with Shrimp

This is one of my favorite Thai dishes and is really easy to prepare. To keep the rice from being too moist, use a one to one ratio of water in your rice steamer. Assemble all ingredients before stir frying. This is great casual main dish entree or it also works well as a side. Gluten-free, low fat and delicious.

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Thai Pineapple Fried Rice with Shrimp

Yield: 5 servings

12-13 oz., 16-20 shrimp P&D tail on
2 cups cooked, cold jasmine rice
½ large fresh pineapple cut into small wedges
1 red bell pepper small diced
½ red onion small diced
1 tablespoon fish sauce
1 tablespoon coconut oil
1 tablespoon curry powder
2 teaspoons soy sauce
1 teaspoon white pepper
1 cup whole roasted cashews
2 eggs
Optional: 1-2 teaspoons chili flakes depending on heat preference
Carve pineapple bowls for service.

Cook and cool jasmine rice, Chop shrimp saving some whole with tails on for garnish. Mix soy sauce, fish sauce and other seasonings and set aside. In a wok or sauté pan, stir fry shrimp, red peppers and onions till shrimp is cooked. Set aside. Crack 2 eggs into the wok and break the yolks. When almost cooked add the rice, stir fry then add sauce combination. Add pineapple and stir fry till heated. Add shrimp minus the whole garnish shrimp and cook for 30 seconds. Portion fried rice onto plates and garnish with interlocked shrimp and cashews as pictured.

2014 Aron David Bradley

Turkey Pozole (Quick and Easy)

This is a great way to use that  leftover holiday turkey or just roast some turkey thighs for the meat portion of this recipe. Pozole or Posole means hominy and is a pre-Columbian Mexican pork stew. I actually prefer using turkey although you can go traditional with some diced lean pork if you prefer. This recipe would also work well in a crock pot on a low setting. The kind of chile pepper you use will determine the heat level you prefer. This recipe is diabetic friendly and gluten-free if your enchilada sauce doesn’t contain any flour.

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Turkey Pozole (Quick and Easy)

Yield: 12-14 generous servings

3-4 lb. diced cooked turkey
2-30 oz. cans enchilada sauce
1-28 oz. can hominy drained
1-28 oz. can Peruvian or great northern beans drained
2 cups chopped carrots
1 large yellow onion diced
1 yellow, green or red bell pepper diced
½ bunch cilantro chopped
1 red or green jalapeno or serrano pepper chopped fine
2 tablespoons brown sugar
1-1/2 tablespoons salt
1 tablespoon garlic chopped fine
1 tablespoon ground cumin
2 teaspoons olive oil

In a large heavy bottom pot, sauté onions, peppers, carrots and garlic in olive oil. Add remaining ingredients and bring to a boil then reduce heat stirring occasionally to keep food from sticking to the bottom. Simmer on low heat for 45 minutes to 1 hour. Serve.

© 2014 Aron David Bradley