Easy Vegan Pineapple Fried Rice
Ingredients
- 1 ripe pineapple or 1 cup chopped pineapple in juice
- 7 oz extra-firm tofu
- 2 cups cooked rice
- 1/2 tbsp coconut oil
- 2-3 scallions
- 2 large garlic cloves
- 1/2 tbsp grated ginger
- 3 tbsp coconut aminos
- 1 tbsp sambal oelek
- Veggies of choice (e.g., 1/2 cup chopped broccoli, 1/2 red bell pepper, 1 small carrot, 1/4 cup each corn, edamame, peas)
Optional
- Dash of turmeric for color
- Pinch of Kala Namak for eggy flavor
Preparation
Finely slice the scallions, separating white and green parts; mince the garlic; and grate the ginger.
Prepare the 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. Keep about 1 cup of chopped pineapple and its juice for the recipe.
Heat coconut oil in a wok until hot, then fry the white parts of the scallions, ginger, and garlic for 30 seconds.
Add the crumbled tofu and stir-fry for a few minutes. If using, add turmeric and kala namak.
Add the chopped vegetables and sauté for a few more minutes.
Add the cooked rice, pineapple, pineapple juice, coconut aminos, and sambal oelek.
Cook for an additional 2-3 minutes until evenly heated through.
Top with the green parts of the scallions and serve in the pineapple bowls.
Notes
For best results, use rice that was cooked the previous day.
