Vegan Pineapple Fried Rice

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5 from 8 votes

Vegan Pineapple Fried Rice

This vegan pineapple fried rice has everything you need for a delicious meal. It has sweet chunks of pineapple, fresh veggies, and protein-packed tofu and cashews. Fancy it up by using a fresh pineapple to serve it in!

Prep Time20

Cook Time20

Total Time40

Course: dinner, Lunch, Side

Cuisine: Thai

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 281kcal

Author: Michelle Cehn

Ingredients

3 cups cooked and cooled rice, leftover is best (500 grams)
14 ounces extra-firm tofu (400 grams)
3 tablespoons neutral oil (45 ml)
½ teaspoon salt plus more to taste if needed
1 small onion diced
½ cup seeded and diced red bell pepper (75 grams)
3 tablespoons soy sauce (45 ml) or tamari for a gluten-free option
2 teaspoons sugar (10 grams), we used coconut sugar
2 teaspoons curry powder (4 grams)
½ teaspoon chili powder or 1 bird’s eye chile, sliced (optional)
¼ teaspoon ground white pepper or to taste
1 cup fresh or canned pineapple chunks, sliced into ½" cubes (165 grams)
¼ cup roasted cashews (45 grams)
½ cup chopped green onions, plus more for garnishing (30 grams)
½ cup seeded and diced tomatoes (90 grams)

Instructions

Add the rice to a large bowl and use a spoon to break apart the grains if it's clumped together. If using freshly cooked rice, place in front of a fan for 10 minutes for the moisture to evaporate and the rice to cool.
Meanwhile, press the tofu for at least 10 minutes to drain any excess liquid, then slice into ½-inch cubes.
Heat a large skillet or wok with the oil over medium-high heat. Once hot, add the tofu and cook, flipping them about every 2 minutes, until golden brown on all sides, about 10 minutes. Move the tofu to the side of the pan.
Add the onion and bell pepper and sauté for 2 minutes until the bell pepper is tender. Add the rice and then season with the soy sauce, sugar, curry powder and chili powder or fresh chile. Mix well and then season with the salt and white pepper.
Add the pineapple and increase the heat to high. Give the mixture a good stir and cook for a few minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.
Mix in the cashews, green onions, and tomato. Cook for 2 more minutes. Taste and adjust seasonings as desired.
Remove from heat and serve the rice in bowls or pineapple bowls. Garnish with more chopped green onions, if desired. Enjoy while hot!

Notes

Tip: If your skillet isn't non-stick, keep the heat on medium to medium-high to prevent sticking instead of increasing to high heat. Increase cook time as needed.

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