This vegan version of Thai pineapple fried rice has the classic Thai sweet-and-salty twist. 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.
- 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
- 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
- ½ cup frozen peas
- Cilantro leaves and roasted cashews, to garnish
- 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.
Use tamari in place of the soy sauce.
Amount Per Serving:Calories: 426 Total Fat: 14g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 660mg Carbohydrates: 65g Fiber: 3g Sugar: 15g Protein: 11g
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!
*This post contains affiliate links. If the product is purchased by linking through this site receives a modest commission, which helps maintain it and keeps it growing!