Pineapple fried rice is an amazing show piece. The hardest part of the recipe involves hollowing out the pineapple. My version is vegan and oil-free, which means the rice is flavor-packed with Thai flavors like lime juice and a hint of curry powder, but doesn’t leave you feeling overly oily and full.

When it comes to the pineapple, make sure it is ripe enough to be cut. True, some of the leaves may not look as pretty, but the pineapples will taste great and be easier to cut. The easiest method I’ve seen is to just cut the pineapple down the middle. Using a pairing knife, cut a 1/2-inch into the pineapple and then cut strips into the flesh. Then you take a spoon and scoop out the meat.

A big part of fried rice is to make sure and have all the ingredients prepared because the actual cooking time should be very minimal. My tip for the tofu, if it ends up sticking to your pan is to actually bake it at 350 degrees for around 20 minutes flipping in between.

Pineapple Fried Rice

(Serves 2-3)

  • 1 pineapple, hollowed out with 1 cup of pineapples saved
  • 1/2 package firm tofu, half cubed, 1/2 crumbled
  • 1/4 cup onions, sliced thin
  • 1 tablespoon garlic, minced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup vegan chicken stock or vegetable stock
  • 2 cups rice, cooked
  • 1/2 cup tomatoes
  • 1 tablespoon Thai soy sauce
  • 1 teaspoon vegan fish sauce
  • 1 teaspoon curry powder
  • white pepper, to taste
  • salt, to taste
  • 1 lime, juiced
  • 1/4 cup cashews (or other nut)
  • scallions, for garnish
  • chillies, optional

Directions

  1. In a pan over medium high heat or in the oven at 350 degrees Fahrenheit, brown all sides of the tofu. Salt and set aside.
  2. In the same pan over medium high heat, add onions, garlic and mushrooms. Add in chicken stock and cook for 2-3 minutes until the onion softens.
  3. Add in the tofu, rice, soy sauce, fish sauce, white pepper and curry powder. Toss until all the rice is coated.
  4. Add in the tofu scramble and tomatoes.
  5. Turn off heat. Add in lime juice. Salt to taste.
  6. Garnish with nuts, scallions and/or chillies.