Sequestration Meal #316

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Most of the time, if I make fried rice, it's because I have rice that is already cooked that is left over from something else. This time, I deliberately cooked extra rice (as you would have seen in my "What I Ate in a Day" post from a few days ago) because I wanted to make this pineapple fried rice from Vegan Huggs.

This was amazing! It would probably have been better with fresh pineapple, but the canned pineapple in my pantry was why I sought out recipes involving pineapple, so it has fulfilled its purpose. I wasn't sure about having the dry roasted cashews with this (I just roasted them in the pan before I got started on the other things) but I did know I wanted more protein in it and I do have a big bag of cashew pieces I bought via mail order some time ago (cashews being, as we all know, vegan staples), so I went ahead and added them. I also wasn't fully sure I wanted the spice from the red pepper flakes but I was feeling adventurous so I threw them, and I was so glad I did. The complexity of flavors was really delightful. I would serve this to company, if we were ever having company these days, perhaps with some simply prepared tofu and some steamed broccoli or something.

I really need to stop planning imaginary dinner parties...

Anyway, this fulfilled the requirements of my current season of pantry-clearing, since it used that can of pineapple, the cashews, and rice. I don't absolutely think the rice or cashews count because I'd be likely to replace those when I ran out under most circumstances, even if I didn't have obvious plans for them, but eh, they have to get eaten and I do have them in kind of large quantities at the moment, so we'll say that they half-count.

I know some people don't like the combination of pineapple and savory things, but I always have; I suspect if you are anti-Hawaiian pizza you would also be anti-pineapple fried rice. What camp are you in?