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Vegan Pineapple Fried Rice
Ingredients:
2 cups chilled, cooked jasmine rice
1 cup pineapple chunks (fresh or canned)
1 cup assorted vegetables (peas, carrots, bell peppers, etc.)
1/2 cup diced tofu or tempeh (optional)
3 tablespoons soy sauce or tamari
1 tablespoon cooking oil (sesame or coconut oil recommended)
1 small onion, finely diced
3 cloves garlic, minced
1 teaspoon curry powder (adjust to preference)
1/2 teaspoon turmeric powder
Salt and black pepper to taste
Chopped green onions and cilantro for garnish
Lime wedges for serving
Instructions:
If using tofu or tempeh, marinate it in soy sauce with a touch of turmeric for added flavor and color. Let it sit for a few minutes.
Heat oil in a large pan or wok over medium-high heat.
Add the marinated tofu or tempeh and cook until golden and crispy. Set aside.
In the same pan, sauté the onion until it turns translucent.
Stir in the garlic and cook for about 30 seconds until aromatic.
Move the onion and garlic to one side of the pan, then add the rice to the other side, allowing it to warm up and lightly toast.
Mix in the vegetables and pineapple chunks, cooking until they soften.
Sprinkle in the curry powder, turmeric, soy sauce, salt, and black pepper. Stir well to ensure even seasoning.
Fold in the cooked tofu or tempeh.
Taste and adjust seasoning if needed.
Once everything is well mixed and heated through, remove from heat.
Serve the pineapple fried rice in bowls, garnished with green onions, cilantro, and lime wedges for extra freshness.
Nutrition Facts (Per Serving – Approximate):
Calories: ~330
Total Fat: ~6g
Saturated Fat: ~1g
Cholesterol: 0mg
Sodium: ~650mg
Total Carbohydrates: ~62g
Dietary Fiber: ~5g
Sugars: ~15g
Protein: ~8g
