3 cups cold cooked jasmine rice (long grain)
1 large pineapple (3 ¾ to 4 pounds if whole, about 2 cups or 1 20 oz can)
1 ½ T vegetable oil
10 cloves garlic, mashed, crushed and chopped
½ lb tofu
2 T curry powder (see cayenne amount)
1.5 t cayenne (um I just add a shit ton, until the color changes some, and it tastes good… thats right bitch the color changes)
1 red bell pepper, diced
3 scallions, sliced
2 ½ T sugar
2 T light soy sauce
Condiments
1/3 cup roasted peanuts, crushed or finely chopped
¾ cup cilantro with stems, chopped
6 small Thai chilies or 2 serrano chilies, minced
Prepare rice ahead of time and allow to cool. Pan fry the tofu ahead of time and set aside. Prepare all the stir fry ingredients and place next to the stove. Set up a wok over medium high heat, when hot add the oil and coat the pan. When the oil is hot add the garlic and stir fry until golden and aromatic. Add the tofu and stir fry until warm, 15 seconds, then add the pineapple and stir fry for 2 minutes. Add the rice, and stir fry, pressing the rice into the bottom of the wok. Turn the rice, press into the wok, and stir fry for a minute. Add the curry powder, 30 seconds, then bell pepper and scallions for 30 seconds. Add the sugar, 30 seconds, then fish sauce, 30 seconds. Turn off heat. Serve with condiments.
NOTES: So this is the base recipe that I always look at for like the ingredients I need. This is recipe that I never measure I always do cayenne, curry powder and light soy sauce by taste.