I love to occasionally eat Chinese take-out. I never seem to be able to eat all the rice they give you, so instead of throwing it out, I bag and freeze it. Rice freezes... well, and when you are tired from cancer treatment, frozen rice is a great standby. When I make brown rice at home, I always try to make extra for the freezer, too. You can throw frozen rice into soups to bulk them up, steam it to heat up for a fast side dish, or use it to put together a quick, nutritious favorite like this fried rice. The tofu, veggies, nuts and frozen brown rice in our Pineapple Fried Rice version will give you a delicious, easy-to-make, one-pot dinner that puts all the nutrients you need on one plate in minutes.
Heat oils over medium-high heat in a wok or wide skillet. Add shallots and cook until just beginning to brown, about 3 minutes. Add the garlic, red pepper flakes and ginger. Cook, stirring, for 1 minute.
Add tofu, and cook stirring occasionally, until the tofu is lightly browned, about 5 minutes.
Add the rice and stir to break up. Add the soy and fish sauce. Mix well for 3 minutes.
Stir in the pineapple, cashews and spinach and continue to stir until the spinach has wilted. Taste for seasoning.Serve with fresh mint.
Thai fish sauce is used in many Asian dishes for its sharp, salty taste. You can usually find it next to the soy sauce in the Asian food section of most supermarkets. It is actually made from fish, so don’t bother with it if you are vegan.
Check out our ‘bag and freeze’ video tab to see how to prep cooked rice to store in the freezer. Our method is a real space saver. Frozen rice will keep for up to 6 months, so before you pop it into the freezer write down how much is in the bag, and, most importantly, date it, so that it doesn’t outstay it’s welcome.