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1
Combine the rice with 3 cups water in a saucepan.
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2
Bring to a rapid simmer, then cover and simmer gently until the water is absorbed, 30 to 35 minutes.
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3
Shortly before the rice is done, heat the oil in a stir-fry pan or extra-wide skillet.
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4
Add the onion and saute over medium heat until golden.
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5
Add the broccoli, carrots, and bell pepper.
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6
Turn the heat to medium-high and stir-fry for 3 minutes or so, just until the vegetables are tender-crisp.
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7
Add the scallions, tomatoes, and pineapple chunks and continue to stir-fry for a minute or two, just until the tomatoes soften slightly.
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8
Stir in the cooked rice, then add the coconut milk, soy sauce, curry powder, and ginger.
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9
Stir gently until all the ingredients are completely combined.
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10
Serve at once, passing around chopped cashews to top individual servings, if desired.
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11
This is one of those dishes with so much going for it that you can complete the meal with no further recipes.
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12
Serve with a platter of sliced Thai-flavored baked tofu and one of the mixed greens salads under Recipe Not Required (page 192).
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13
I especially like this with the one that contains sliced pickled beets, cucumbers, and daikon radish.
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14
Calories: 315
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15
Total Fat: 7.5g
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16
Protein: 6g
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17
Carbohydrates: 59g
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18
Fiber: 5g
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19
Sodium: 205mg
