Vegan Pineapple Fried Rice

4.80 from 10 votes

Vegan Pineapple Fried Rice is a quick and easy recipe that you can whip up in just one pan! Loaded with veggies and bursting with flavor it's perfect for those busy weeknights when you're craving something delicious without the fuss. So stop ordering expensive takeout, and make something that tastes a billion times better, is way cheaper, and much healthier! 😉😋🥡

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 8 (makes about 8 cups)

Author: Sam Turnbull

Ingredients

For the tofu:

1 block (350 g/ 12.3oz) extra-firm tofu drained and cut into small cubes (no need to press it)
2 tablespoon(s) soy sauce (gluten-free if preferred)
1 tablespoon sesame oil divided
1 teaspoon garlic powder

For the fried rice:

1 tablespoon light oil (such as canola or vegetable)
1 red bell pepper chopped
1 medium carrot peeled and grated
1 bunch (about 6) green onions chopped, white and light green parts separated from dark green parts
½ cup raw cashews
4 clove(s) garlic minced or pressed
1 tablespoon curry powder
1 teaspoon ground cumin
3 cup(s) cooked and cooled rice (leftover rice works great)
1 can 14 fl oz/ 398 ml pineapple tidbits drained (save the juice) (or 1 cup freshly chopped)
½ cup fresh or frozen peas
2 tablespoon(s) soy sauce (gluten-free if preferred)
½ tablespoon Sriracha (optional for spice)

US Customary - Metric

Instructions

For the Tofu:

Add the tofu cubes to a medium bowl. Drizzle with soy sauce, ½ tablespoon sesame oil, and garlic powder, and toss to coat. Let the tofu marinate and absorb the flavors for about 10 minutes (I like to chop and prep the remaining ingredients while the tofu marinates).
When ready to cook the tofu, heat the remaining ½ tablespoon sesame oil in a large skillet or non-stick pan over medium-high heat. Add the tofu and any remaining marinade. Cook, stirring occasionally, until the tofu is browned all over, about 5 - 10 minutes. Transfer the tofu to a dish and set aside.

For the Fried Rice:

Return the skillet to the stove over medium-high heat. Heat the light oil, then add the red pepper, carrot, white and light green parts of the green onions (reserve the dark green parts for later), cashews, and garlic. Sauté, stirring often, until the vegetables just begin to soften and brown, about 5 minutes. Sprinkle with curry powder and cumin, and cook for 1 minute until fragrant.
Stir in the cooked tofu, rice, pineapple, peas, soy sauce, and Sriracha (if using), heating through. If the rice seems dry, add a splash of reserved pineapple juice as needed. Serve hot, garnished with the dark green parts of the green onions.
Allow any leftovers to cool before transferring to an airtight container. Store in the fridge for 3 - 5 days, or freeze for up to 3 months.

Notes

Tofu substitutions: if you prefer you can sub tofu for a block of tempeh, or another vegan chicken alternative.

Vegetable substitutions: feel free to play around with the vegetables and use what you have on hand. Snap peas, snow peas, bell peppers (yellow, orange, green), zucchini, broccoli, mushrooms, baby corn, bean sprouts, edamame, cabbage, and spinach all work well. Keep in mind the cooking times for each vegetable to ensure they are cooked properly but not overdone. For example, harder vegetables like broccoli may need more time, whereas softer vegetables like spinach should be added towards the end of the cooking process.

Cashew substitute: you can substitute the cashews for peanuts, or for a nut-free version, omit the cashews and instead sprinkle a few teaspoons of sesame seeds on the finished dish.

Preparing Rice: If preparing the rice fresh, 1 cup of uncooked rice yields about 3 cups of cooked rice. For the best results, ensure the rice is completely cooled before making the stir-fry. To cool the rice quickly, spread it out on a baking sheet and place it in the freezer for a few minutes.

Nutrition

Find it online:

https://itdoesnttastelikechicken.com/vegan-pineapple-fried-rice/