Vegan Pineapple Fried Rice with Cashews
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, to taste
- salt, to taste
- Thai basil leaves, to taste
Sauce
- 1 1/2 tablespoons homemade vegan 'fish' sauce (nước mắm chay)
- 1 1/2 tablespoons gluten-free soy sauce or liquid amino
Preparation
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 preferred.
Add broccoli stems, tofu, rice, curry powder, jalapeno, and sauce, then stir-fry to combine until all rice is well coated with sauce.
Fold in cashews, pineapple, more jalapenos, and season to preference. Serve warm with Thai basil.
Tips
If using store-bought vegan 'fish' sauce, adjust saltiness accordingly.
For fluffy rice, use a little less water than requested when cooking.
Let rice cool down before using, or use overnight rice for best results.
