-
15
minPrep Time -
20
minCook Time -
35
minReady in -
perYield -
350
calCalories
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:
- Heat coconut oil in a large skillet over medium heat.
- Add the onion, garlic, and ginger, and sauté until the onions are translucent.
- Stir in the carrots and bell peppers, cook for 5 minutes.
- Add the pineapple and tofu cubes, stir well.
- Mix in the chilled rice, breaking any large clumps.
- Stir in the cashews and cilantro, cook for an additional minute.
- Serve hot, garnished with green onions and lime wedges.
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