Crunchy Vegan Pineapple Fried Rice

Ingredients

  • 2-3 cups cooked Jasmine rice
  • 1/2 cup dry roasted cashews
  • 1/2 cup fresh pineapple chunks
  • 1/2 cup pan-fried tofu
  • 1/2 cup broccoli stems
  • 1 small carrot - diced
  • 1 small onion - sliced
  • 3 cloves garlic - minced
  • 1 tablespoon sliced jalapeno
  • 1 tablespoon curry powder (optional)
  • oil
  • salt to taste
  • Thai basil leaves

Sauce

  • 1 1/2 tablespoons vegan 'fish' sauce
  • 1 1/2 tablespoons gluten-free soy sauce or liquid amino

Preparation

  1. Sauté onion in a heated non-stick pan with oil until translucent, then add garlic and carrot, and cook until carrot is a bit tender or keep the crunch if you prefer.

  2. Add broccoli stems, tofu, rice, curry powder, jalapeno, and sauce, then stir-fry to combine until all rice is well coated with sauce.

  3. Fold in cashews, pineapple, more jalapenos, and season to preference, then serve warm with Thai basil.

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