Vegan Pineapple Fried Brown Rice
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

This delicious take on Thai Pineapple Fried Rice is made using leftover brown rice, and comes together in just under 15 minutes using a few ingredients you probably have on hand.

Course: Dinner
Cuisine: Thai
Servings: 2 servings
Calories: 500 kcal
Author: Monson Made This
Ingredients
  • 1/3 cup chopped red bell pepper
  • 2 green onions, thinly sliced, divided into “whites” and “greens”
  • 2 to 3 tablespoons cashews (whole or pieces)
  • 1 block (3.5 ounce) sriracha baked tofu, cut into small cubes
  • 3 to 4 dashes Sesame oil (optional if going oil-free)
  • 1 teaspoon Oriental Curry Powder* - DO NOT USE Indian or Madras curry powder.
  • 2 cloves garlic, minced or pressed
  • 1 cup cooked jasmine brown rice, preferable day-old
  • 1 tablespoon Bragg’s Liquid Aminos
  • ¼ cup drained pineapple from a can (about 2 rings cut up)
  • ¼ cup frozen peas
  • 1 tablespoon fresh cilantro plus more for garnish
  • salt to taste
Instructions
  1. To a large nonstick pan on medium-high heat, add the white part of your green onions, red bell pepper, baked tofu, and cashews along with a few dashes of sesame oil. Saute until the cashews and tofu begin to brown. Add the curry powder, and garlic, and continue to cook for another minute or two, until things get quite fragrant.
  2. If ingredients are stick to the pan, add a bit of pineapple juice or water to deglaze the pan. Add the cooked rice, peas and pineapple. Toss and cook until the peas and pineapple are warmed through. Add the green parts of your green onion, and fresh cilantro.
  3. Serve warm with a bit more fresh cilantro on top.
Recipe Notes

*I recommend using S&B Oriental Curry Powder. It can be found in Asian markets, the Asian aisle of supermarkets, or on Amazon