Ingredients:
- 1 1/2 cups cooked rice (preferably day-old rice for the best texture)
- 1 tablespoon vegetable oil (or coconut oil)
- 1/2 block (about 6 oz) firm tofu, cubed (or tempeh for a different protein option)
- 1/2 cup frozen peas and carrots, thawed (or fresh, chopped vegetables of choice)
- 1 small red bell pepper, chopped
- 1/2 cup pineapple chunks (fresh or canned, drained)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon curry powder (optional, for extra flavor)
- 1/2 teaspoon ground black pepper
- 1/4 cup cashews or almonds (optional, for crunch)
- Fresh cilantro (optional, for garnish)
Instructions:
- Prepare the Rice:
- If you don’t have leftover rice, cook your rice and let it cool completely. Day-old rice works best for fried rice because it’s less sticky and will fry up better.
- Cook the Tofu (or Tempeh):
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu (or tempeh) and sauté for 5-7 minutes, until golden and crispy on all sides. Remove from the pan and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add a little more oil if needed and sauté the garlic for 30 seconds, until fragrant.
- Add the peas and carrots, bell pepper, and pineapple chunks. Stir-fry for 3-4 minutes, until the vegetables are tender and the pineapple starts to caramelize slightly.
- Add the Rice and Seasonings:
- Add the cooked rice to the skillet and break up any clumps. Stir everything together, making sure the rice is well-coated with the oil and veggies.
- Pour in the soy sauce (or tamari), sesame oil, rice vinegar (or lime juice), and curry powder (if using). Stir well to combine and heat everything through. Add the black pepper and adjust the seasoning to taste.
- Combine and Garnish:
- Add the cooked tofu (or tempeh) back into the skillet and mix it in with the rice. Stir in the chopped green onions and cashews or almonds for added crunch.
- Once everything is well mixed and heated through, remove from the heat and garnish with fresh cilantro, if desired.
- Serve:
- Serve the Vegan Pineapple Fried Rice hot as a main dish or alongside other vegan meals. It pairs well with a side of steamed vegetables or a light salad.
Tips:
- Customize the Vegetables: Feel free to use any veggies you have on hand, such as zucchini, mushrooms, or baby corn. This dish is very flexible!
- Add Heat: For a spicy kick, you can add a few dashes of sriracha or chili flakes to the rice while cooking.
- Nuts: Adding cashews or almonds provides a nice crunch, but you can skip them or use peanuts for an even more Thai-inspired flavor.
This Vegan Pineapple Fried Rice is an easy and flavorful dish that’s perfect for busy weeknights or meal prep. With its bright flavors, protein from tofu, and sweetness from pineapple, it’s sure to become a family favorite! 🍍🍚
