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Vegan Pineapple Fried Rice

Make your fried rice tropical with this vegan pineapple fried rice! And to take the fun up even another notch, why not serve it in a pineapple bowl! It's naturally gluten-free, and high protein with the eggiest tofu scramble.

Pineapple fried rice is a popular dish in Thai cuisine, known for its sweet and savory flavor profile and tropical vibe. While the dish itself is totally legit, it's something locals would eat as well, serving it in a pineapple bowl is more of a "touristy" thing but hey, no one can argue this is not super fun and smile inducing!
This recipe is veganized so it's made without seafood, meat, or eggs but it's still packed with so many flavors and balanced nutrition! It's also highly adaptable, you can use whatever vegetables you like or happen to have in the fridge, some great alternatives include sweet bell peppers, snap peas, grean beans, zucchini, and more.

INGREDIENTS:

2 cup day old white jasmine rice
1 whole pineapple
1 small sweet onion, thinly sliced
1 scallion, chopped, separate whites and greens
1 medium carrot, cubed
1 Roma tomato, cubed
1/2 cup whole cashews
1 teaspoon curry powder
1/2 teaspoon white pepper
2 teaspoon soy sauce
1 tablespoon mushroom vegan "oyster" sauce
Salt to taste
Cooking oil

For the tofu scramble-
6 oz silken tofu
6 oz extra firm tofu
1 scallion, white part only, chopped
1 tsp garlic powder
1/2 tsp turmeric
1/4 tsp Kala namak (black salt)

TO MAKE:

- Make the tofu scramble first, saute the scallion whites with a small drizzle of oil till aromatic, them crumble in the extra firm tofu and the silken tofu, break them down more with your spatula;
- Cook till most liquid from the tofu is evaporated, then add in all the seasonings, stir to mix evenly, set aside;
- Cup the pineapple in halves, carve a grid in one half of the pineapple then scoop out the cubes, save the pineapple shell for a bowl later (see the video);
- In a large frying pan, heat a drizzle of oil, saute the onions till slightly caramelized, 3-4 minutes;
- Add in the chopped scallion whites, carrot, tomato, cook till slightly soft;
- Add in the day old rice, break them down with your spatula till no chunks are left, add in the soy sauce, "oyster" sauce, and sift in the currry powder, stir to combine;
- Finally add back in the tofu scramble, pineapple cubes, cook till the pineapples are just soft, not mushy;
- Spinkle in the cashew and scallion greens, serve in the pineapple bowl or a regular bowl, enjoy!

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