• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Dish
  • Allergens:soy,nuts
  • Seasons:summer,spring
  • Cuisines:
  • Courses:dairyfree,quickeasy

Recipe Description

A vibrant, sweet, and spicy Thai pineapple fried rice that brings a delightful vegan twist to a classic dish. Loaded with veggies and bursting with flavors, it’s perfect for any night.

Ingredients

  • 2 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/2 cup carrots, diced
  • 1/2 cup bell pepper, diced
  • 1 cup pineapple, diced
  • 2 cups cooked and chilled jasmine rice
  • 1 cup tofu, pressed and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon curry powder
  • 1/4 cup roasted cashews
  • 1/4 cup fresh ciltoken
  • Green onions and lime wedges for garnish

Steps:

  1. Heat coconut oil in a large skillet over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until the onions are translucent.
  3. Stir in the carrots and bell peppers, cook for 5 minutes.
  4. Add the pineapple and tofu cubes, stir well.
  5. Mix in the chilled rice, breaking any large clumps.
  7. Stir in the cashews and cilantro, cook for an additional minute.
  8. Serve hot, garnished with green onions and lime wedges.

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