Vegan Pineapple Fried Rice

The Hawaiian’s  answer to the stir fry, this dish is exotic, colorful, and bursting with flavor. Juicy pineapple cubes in a savory rice that is infused with a pineapple vegetable broth blend - yum! For best results, cook the rice the day before, spread on a baking sheet, and allow it to cool overnight in the refrigerator. Lots of variations possible. See  below for some suggestions. 

Serves 4-6

Prep time: 20 minutes

Cook time: 60 minutes

Total time: 70 minutes

Vegan Pineapple Fried Rice

Ingredients

  • 1 cup long grain brown rice

  • 2 1/4 cups vegetable stock or water 

  • 3/4 teaspoon sea salt (less if the stock contains salt)

  • 1 cup pineapple cubes, small dice

  • 1 teaspoon soy sauce or to taste

  • 1/2 teaspoon 5-Spice powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1 1/2 tablespoons toasted sesame oil or 1/4 cup water 

  • 1 cup yellow onion, thin slices

  • 1/2 cup extra-firm tofu, shredded

  • 1/4 teaspoon ground turmeric

  • 1/4 teaspoon kala namak (optional)

  • 3 garlic cloves, minced

  • 3/4 cup frozen pea and carrots

  • 1/4 cup red bell peppers, small dice

  • 2 tablespoons fresh cilantro, minced

  • 1/4 cup green onion, thinly sliced

  • Black and white sesame seeds

  • 1/5 cup cashews or peanuts (optional)

Instructions

  1. Place rice, 2 cups of vegetable stock and salt in pot over medium high heat. Bring to a boil. Cover, reduce heat to simmer, and cook until all liquid is absorbed, approximately 40 minutes. 

  2. Meanwhile, place 1/2 cup of pineapple cubes into blender with 1/4 cup of stock, soy sauce, 5-spice powder, and chile flakes and blend well. Set aside.

  3. Place oil in large sauté pan or wok over medium high heat. Add onion and sauté for 3 minutes, stirring frequently.

  4. Combine tofu, turmeric, and kala namak if using, in a bowl and mix well. Transfer to the sauté pan along with the garlic and sauté for 3 minutes, stirring frequently.

  5. Reduce heat to medium, add the rice, and sauté for 5 minutes, stirring frequently. Add the blended pineapple, peas and carrots, and red bell pepper and cook for 3 minutes, stirring frequently. Add remaining pineapple and cook for 3 minutes, stirring frequently. Remove from the heat. Add the cilantro and gently stir well.

  6. Garnish with green onion, sesame seeds and cashews, if using, and serve warm.