Craving a vibrant and flavorful meal that's both satisfying and plant-based? Look no further than this incredible Vegan Pineapple Fried Rice recipe! This Southeast Asian-inspired dish bursts with the sweetness of fresh pineapple, the savory depth of soy sauce, and the satisfying crunch of vegetables. Forget bland, boring vegan meals; this recipe is a testament to how exciting and delicious plant-based cooking can be. It's the perfect weeknight dinner, a crowd-pleasing party dish, or a tasty lunchbox addition.
We've carefully crafted this recipe to be both easy to follow and packed with flavor. From selecting the freshest ingredients to mastering the perfect wok-fried technique, we'll guide you every step of the way. Ready to create a culinary masterpiece in your own kitchen? Let's dive into the detailed step-by-step instructions!
Tools Needed
- Pairing knife
- Spoon
- Kitchen towel
- Frying pan
- Spatula
- Oven
- Aluminum foil
Ingredients
- Pineapple
- Tofu: 1 block
- Cooking oil: 2 tbsp + for deep frying
- Onion: 1/4 cup, diced
- Carrot: 1/4 cup, diced
- Peas: 1/4 cup
- Rice: 1 cup (day-old is best)
- Chopped scallions/spring onions: 1/4 cup
- Cashew nuts
- Five-spice powder: a generous pinch
- Salt: 1/4 teaspoon + a pinch for tofu
- Pepper: a pinch
- Chicken stock (vegetarian): 1/2 teaspoon
- Soy sauce: 1 tablespoon
- Turmeric powder: 1/4 teaspoon
Step-by-Step Instructions
Step 1. Prepare the Main Ingredients
- Cut away the sides, leaving the stem attached. Run a pairing knife around the inside closer to the skin and cut the inside into chunks. Scoop out the flesh with a spoon.
- Wrap the tofu block in a kitchen towel to drain excess water. Cut into 1-inch cubes and toss with five-spice powder, salt, and pepper. Deep fry until golden brown and drain excess oil.
Step 2. Sauté Vegetables and Combine with Tofu and Pineapple
- Heat 2 tablespoons of oil in a frying pan. Add diced onion and sauté until translucent. Then add the carrot and peas; stir well, cover, and cook for 5-10 minutes until tender.
- Add the pineapple and fried tofu cubes. Stir well, lower the heat, and season with salt, vegetarian chicken stock, and soy sauce.
Step 3. Add Rice and Seasoning
- Add the rice and turmeric powder. Use a spatula to break up the rice grains. Add the chopped green onions.
Step 4. Bake in Pineapple for Aromatic Finish
- Transfer the fried rice into the pineapple bowl. Add cashew nuts on top. Bake for 5-10 minutes in an oven (wrap the pineapple bowl in aluminum foil to prevent burning).
Read more: Vietnamese Broken Rice (Com Tam): A Step-by-Step Guide
Tips
- Using day-old rice is recommended.
- The pineapple bowl adds flavor and enhances the presentation.
Nutrition
- Calories: 600
- Fat: 28g
- Carbs: 75g
- Protein: 20g
FAQs
1. Can I use frozen pineapple instead of fresh?
Yes! Frozen pineapple works well, just make sure to thaw it completely and drain any excess liquid before adding it to the rice.
2. What can I substitute for soy sauce if I'm allergic?
Tamari or coconut aminos are great soy sauce alternatives, offering similar savory flavors.
This vibrant and flavorful Vegan Pineapple Fried Rice is a testament to the deliciousness and versatility of plant-based cuisine. Enjoy this easy-to-make recipe as a satisfying weeknight meal or a show-stopping dish for your next gathering. We hope you enjoy the sweet and savory explosion of flavors!