Pineapple Fried Rice
Ingredients
- 2 cups cooked cold rice of choice
- 1 cup chopped pineapple
- tofu scramble:
- 1/2 block organic tofu
- 1 small onion
- 2 garlic cloves
- 1/2 tbsp nutritional yeast
- pinch of salt
- pinch of turmeric for color
- black pepper to taste
- 1 red bell pepper
- 1 carrot
- 2 spring onion
- 1 cup chopped broccoli florets
- 1/2 cup shelled edamame
- 1/4 cup corn
- 1/4 cup peas
- to season:
- 2 tbsp coconut aminos
- 2 tbsp teriyaki sauce
- chili flakes to taste
- optional:
- pineapple bowl for serving
Preparation
Wash and peel all vegetables and if using frozen peas, corn and edamame, take them out of the freezer and set aside
Dice carrot and bell pepper, cut broccoli into small florets and slice spring onion
Finely dice onion and garlic and sauté them with a small drizzle of avocado oil or a splash of water in a large non stick pan or wok
Start with the onion, then add garlic once onion is starting to brown
Crumble tofu with a fork, add it to the pan together with the spices and continue cooking for a few more minutes until all excess liquid from the tofu is gone
Set tofu scramble aside and sauté carrot, bell pepper, broccoli and spring onion until veggies are slightly tender but not overcooked
Add rice, peas, corn, and edamame to the pan and stir until everything is well combined and heated through
Season with coconut aminos, teriyaki sauce and chili to taste
Add tofu scramble back to the pan and fold in pineapple pieces
Serve in a (pineapple) bowl and enjoy!
