Name: Thai Pineapple Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Plant-based
Ingredients: 2½ tablespoons vegetable oil; Half of a 14-ounce block extra-firm tofu, pressed and crumbled; ¼ teaspoon ground turmeric; ¼ teaspoon black (kala namak) or regular salt; 2 garlic cloves, finely chopped; 2 scallions, chopped; 1-inch piece of ginger, finely chopped (or 1 to 2 teaspoons bottled ginger); 3 cups cooked rice, chilled – jasmine rice works best; 1 tablespoon plus 1 teaspoon soy sauce; 1 teaspoon sriracha; 2 teaspoons sesame oil; 1½ cups pineapple chunks, preferably fresh (canned is fine); ½ cup frozen peas; Cilantro leaves and roasted cashews, to garnish

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This vegan version of Thai pineapple fried rice has the classic Thai sweet-and-salty twist. Sasha Gill, who contributed this recipe, says: “Pineapple might seem like an odd addition to fried rice, but it works — much less controversial than pineapple on pizza …”

“… I love cutting the pineapples in half and, after scooping out their sunny flesh with a spoon, using the hollow shells as serving bowls. This is a genius way of making this uncomplicated dish look impressive.”

Recipe from East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious © Sasha Gill, 2019. Reprinted by permission of the publisher, The Experiment.

More About East Meets Vegan

For a vegan—or even someone interested in leading a healthier, meat-free lifestyle—it can be difficult to find tried and true Asian classics that are vegan-friendly. How do you get the same flavor that has been cherished in years past, when so many dishes call for meat, fish sauce, or butter?

Before writing East Meets Vegan, med student Sasha Gill asked the same question about her family favorites—so she set out to “veganize” her most cherished meals! Featuring recipes from six Asian countries—India, Thailand, Singapore, Malaysia, China, and Japan—Gill offers ninety traditional dishes with none of the animal byproducts.

East Meets Vegan will stock your pantry with affordable, authentic, staple ingredients—and guide you to get creative with your leftovers, combining delectable dishes like Thai pineapple fried rice, shanghai soup dumplings, jackfruit biryani, and more. Soon, instead of questioning how to veganize your favorite Asian cuisines, you’ll just be digging in!

East Meets Vegan by Sasha Gill is available wherever books are sold

Explore more …

Yield: 4

Thai Pineapple Fried Rice

This vegan version of fried rice has the classic Thai sweet-and-salty twist. I love cutting the pineapples in half and, after scooping out their sunny flesh with a spoon, using the hollow shells as serving bowls. This is a genius way of making this uncomplicated dish look impressive.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

2½ tablespoons vegetable oil
Half of a 14-ounce block extra-firm tofu, pressed and crumbled
¼ teaspoon ground turmeric
¼ teaspoon black (kala namak) or regular salt
2 garlic cloves, finely chopped
2 scallions, chopped
1-inch piece of ginger, finely chopped (or 1 to 2 teaspoons bottled ginger)
3 cups cooked rice, chilled – jasmine rice works best
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon sriracha
2 teaspoons sesame oil
1½ cups pineapple chunks, preferably fresh (canned is fine)
½ cup frozen peas
Cilantro leaves and roasted cashews, to garnish

Instructions

Heat half of the vegetable oil in a wok or nonstick frying pan. Over medium-high heat, and fry the tofu with the turmeric until it looks drier and firmer, like scrambled eggs. Add the black salt, then pour it out onto a plate.
Wipe out the pan with a paper towel. Add the remaining oil and fry the garlic, scallions and ginger until fragrant, about 3 minutes. Add the rice and continue to fry, breaking up any clumps with a spoon or spatula, for 2 minutes.
Stir in the soy sauce, sriracha, and sesame oil, then add the pineapple, peas and the scrambled tofu. Make sure everything is well distributed, then let it cook for 2 minutes, to make sure the fried rice is heated right through.
Serve hot, garnished with cilantro leaves and cashews.

Notes

Use tamari in place of the soy sauce.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 426Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 660mgCarbohydrates: 65gFiber: 3gSugar: 15gProtein: 11g

Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.

See more delicious, plant-rich stir-fries.

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