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Pineapple Fried Rice

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: Vegan

Ingredients

For the tofu

  • 1 block extra-firm tofu drained and cut into small cubes (no need to press it)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil divided
  • 1 tsp garlic powder

For the fried rice

  • 1 tbsp light oil such as canola or vegetable oil
  • 1 red bell pepper chopped
  • 1 carrot medium, peeled and grated
  • 1 bunch green onions about 6, chopped, white and light green parts separated from dark green parts
  • 1/2 cup roasted peanuts lightly salted
  • 4 garlic cloves minced or pressed
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 3 cups cooked and cooled rice leftover rice works great
  • 14 oz pineapple tidbits drained (save the juice) (or 1 cup freshly chopped)
  • 1/2 cup frozen peas
  • 2 tbsp soy sauce
  • 1/2 tbsp Sriracha optional for spice

Instructions

For the tofu

  • Add the tofu cubes to a medium bowl. Drizzle with soy sauce, 1/2 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 remaining1/2 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), peanuts, 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

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.
Source:
Vegan Pineapple Fried Rice • It Doesn't Taste Like Chicken
(https://itdoesnttastelikechicken.com/vegan-pineapple-fried-rice/)