Description
Enjoy this vibrant Vegetarian Pineapple Fried Rice packed with flavor! A quick recipe that’s perfect for any meal—try it today!
Ingredients
Scale
- 3 cups Cooked Rice (preferably day-old)
- 2 tablespoons Vegetable Oil
- 1 medium Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 Red Bell Pepper, diced
- 1 cup Broccoli Florets, small
- 1 cup Carrots, diced
- 1 cup Frozen Peas
- 1 cup Fresh Pineapple, diced
- 1/2 block (about 7 oz) Firm or Extra-Firm Tofu, pressed and diced (optional)
- 1/4 teaspoon Turmeric Powder (for color, optional)
- Pinch of Black Salt (Kala Namak) (optional)
- 1/4 cup Soy Sauce (or Tamari for gluten-free)
- 2 tablespoons Rice Vinegar
- 1 tablespoon Maple Syrup (or Agave or Brown Sugar)
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Ground White Pepper (or Black Pepper)
- Optional: 1/2 teaspoon Sriracha or Chili Garlic Sauce (for heat)
- Chopped Green Onions (for garnish)
- Sesame Seeds (for garnish)
- Fresh Cilantro or Parsley, chopped (for garnish)
Instructions
- If using tofu, crumble the pressed tofu into a bowl and sprinkle with turmeric powder and black salt if desired. Toss gently to coat evenly. Set aside.
- In another bowl, whisk together soy sauce (or tamari), rice vinegar, maple syrup (or agave), sesame oil, and white pepper. If using sriracha or chili garlic sauce for heat, whisk it in now. Set aside.
- Heat your wok or large skillet over medium-high heat until hot. Add vegetable oil; let it shimmer slightly before proceeding.
- Add diced onion to hot oil; sauté for 2-3 minutes until softened. Incorporate minced garlic and grated ginger; cook for another minute until fragrant but not burnt.
- Stir in diced red bell pepper, broccoli florets, and diced carrots; stir-fry for about 4-5 minutes until vegetables are tender-crisp.
- If using tofu, push vegetables aside; add turmeric-coated tofu into empty space in wok. Stir-fry for about 3-4 minutes until lightly browned and heated through.
- Add cooked day-old rice to wok with vegetables (and tofu if used). Break any clumps apart; stir-fry everything together for about 3-4 minutes until heated through.
- Toss in diced fresh pineapple and frozen peas; stir-fry another 2-3 minutes until heated through.
- Pour prepared sauce over fried rice; stir vigorously to combine all ingredients well. Cook for an additional minute or two until sauce thickens slightly.
- Taste your fried rice; adjust seasoning if needed by adding more soy sauce or other ingredients as preferred.
- Remove from heat; serve immediately garnished with green onions, sesame seeds, and fresh herbs if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 9g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Use day-old rice for the best texture. Feel free to customize with your favorite vegetables or proteins. Adjust spice levels by adding sriracha or chili garlic sauce according to taste.