Pineapple Fried Rice
Ingredients
- 1 ripe pineapple (or 1 cup chopped pineapple in juice)
- 7 oz extra-firm tofu
- 2 cups cooked rice (ideally prepared the previous day)
- 1/2 tablespoon coconut oil
- 2-3 scallions
- 2 large garlic cloves
- 1/2 tablespoon grated ginger
- 3 tablespoons coconut aminos
- 1 tablespoon sambal oelek
- Veggies of choice (e.g., 1/2 cup chopped broccoli, 1/2 red bell pepper, 1 small carrot, 1/4 cup corn, 1/4 cup edamame, 1/4 cup peas)
Optional additions
- Dash of turmeric for colour
- Pinch of Kala Namak for the ‘eggy’ flavour
Preparation
Finely slice scallions and separate the white and green parts, mince garlic, and ensure ginger is grated.
Prepare vegetables by dicing them into small pieces and prepare the pineapple by slicing it in half, removing the tough center, and scooping out the flesh to create bowls, keeping about 1 cup of chopped pineapple and its juice for the recipe.
Heat coconut oil in a wok and, once hot, fry the white parts of the scallions, ginger, and garlic for 30 seconds, then add the crumbled tofu.
Stir-fry for a few minutes and, if using optional ingredients, add turmeric and kala namak salt.
Add the chopped vegetables and sauté for a few more minutes before adding the rice, pineapple, pineapple juice, coconut aminos, and sambal oelek.
Cook for an additional 2-3 minutes until evenly heated through, top with scallion greens, and serve in the pineapple bowls.
