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Pineapple Fried Rice ? ⠀
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2 cups cooked rice of choice * ⠀
1 cup chopped pineapple⠀
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Tofu egg:⠀
1/2 block organic firm tofu⠀
1 small onion⠀
2 garlic cloves ⠀
1/2 tbsp nutritional yeast ⠀
1/4 -1/2 tsp kala namak salt ⠀
Pinch of turmeric ⠀
Pepper to taste ⠀
Veggies: ⠀
1 red bell pepper ⠀
1 carrot ⠀
2 spring onion⠀
1/2 cup shelled edamame ⠀
1 cup chopped broccoli florets ⠀
1/4 cup corn⠀
1/4 cup peas⠀
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To season: ⠀
2 tbsp coconut aminos ⠀
2 tbsp teriyaki style sauce ** Chili flakes to taste⠀
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Optional: ⠀
Pineapple boat for serving ? *previoulsy cooked rice works best, or at least let it cool down completely before using ** I used @traderjoes Island soyaki sauce (Makes 2+ servings) ⠀
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As always first step is to prepare your veggies. Wash/peel bell pepper and carrot and dice them. Cut washed broccoli into small florets and slice spring onion. If using frozen peas, corn and edamame, take them out of the freezer and set aside. ⠀
Finely dice onion and garlic and sauté them with a few drops of oil or a splash of water, starting with the onion, then adding garlic once onion is starting to brown. ⠀
Break up tofu into crumbles with a fork, add it to the pan together with the spices and continue cooking for a few more minutes. I like adding a splash of unsweetened plant milk if texture is too dry. ⠀
Set tofu aside and sauté carrot, bell pepper, broccoli and spring onion, then add peas, corn and edamame to the mix. ⠀
Next, add rice and stir until everything is well combined and heated through. Add tofu back to the pan/wok and season with coconut aminos, sauce and some chili flakes to taste.⠀
At the very end add pineapple and enjoy ?
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