Ingredients
- 2 Tablespoons Avocado Oil
- 1 cup, diced Pineapple
- 0.3 cup, diced Tempeh
- 3, minced Garlic Cloves
- 0.3 cup, diced Red Onion
- 1.5 cups, cooked Rice
- 1 Tablespoon Soy Sauce
- 1 Tablespoon Coconut Aminos
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Chili Garlic Sauce
- 1 Tablespoon Agave
- 0.3 cup, chopped Broccoli
- 1 Tablespoon Toasted Sesame Oil
- 1 Tablespoon, chopped Dry Roasted Peanuts
- 1 Tablespoon, thinly sliced Green Onions (Scallions)
Directions
Sweet, savory and slightly spicy pineapple fried rice.
This one skillet recipe is vegetarian and vegan with lot of flavor and plant-protein!
Fried rice is a dish that uses leftover cooked rice which is then stir-fried in a hot frying pan and is usually mixed with other ingredients like colorful veggies. It was first developed during the Sui Dynasty in China!
A simple rice and vegetable dish is the ultimate comfort food and is so easy to make at home.
Next time you make rice for another meal, make double the amount just so you have leftover rice to fry it up in the next couple of days!
Using day old cooked rice is ideal as the rice has had time to dry out in the refrigerator. With this method, the dry rice is able to take on flavors and get crispy and “fried”.
Fried rice lends itself to some many ways to “clean out your fridge” meal as anything goes!
For that summer flare, vibrant color and lots of flavor the star of the show is the pineapple.
The secret is to caramelize the diced pineapple first, which brings out its sweetness and adds a beautiful smokiness to the dish.
For added color and flavor, I am adding red onion and broccoli.
If you like it extra spicy you can also add diced chili but I always have a jarred chili garlic sauce on hand and it’s a great umami product to add to any rice or noodle dish.
Tempeh is one of my favorite plant protein ingredients and is made from fermented soybeans, various beans, and/or whole grains.
It is a very versatilely ingredient and can take on any flavor. It has a dry and firm but chewy texture and a slightly nutty taste.
Tempeh is high in protein, prebiotics, and a wide array of vitamins and minerals. Since it’s fermented, it is also great for gut microbiota.
Pineapple fried rice dish is a great way introduction, if you are not familiar with tempeh.
Please leave your review for this pineapple fried rice recipe in the comment section below.
Steps
1 Done | Get a Large SkilletHeat a large skillet on high heat then add the avocado oil and diced pineapple. Allow to caramelize undisturbed on one side for 5-7 minutes or until lightly browned. Next, add the diced tempeh, stir and cook undisturbed for 3-5 minutes. Lower the heat if it browns too quickly. I like cooking fried rice on high heat but keep things moving in the skillet frequently. Now add the diced red onion and minced garlic. Stir to combine and cook for a couple of minutes. |
2 Done | Add 'Day Old Rice'It is best to use cooked and refrigerate rice as it has had time to dry out a bit. This will allow the rice to absorb the seasoning, get slightly crispy and keep the grains separate. Once the rice is added to the skillet, use your wooden spoon to break up the grains and mix with the other ingredients. Next, season with soy sauce, coconut aminos, rice vinegar, chili garlic sauce, and agave. Stir to coat the rice grains evenly. Lastly, add chopped broccoli and cook until heated through. Turn off the heat then add the toasted sesame oil. Stir to combine then taste for seasoning. Add more soy sauce or coconut aminos if its lacks saltiness and add more chili garlic sauce if desired. For more acidity, add a bit more rice vinegar. Add any additional seasonings sparingly until desired taste has been achieved. You can always add more but you won't be able to take any out. |
3 Done | Serve & GarnishScoop the fried rice into bowls then top with chopped peanuts and thinly sliced scallions. |
4 Done | How To Store LeftoversStore any leftovers in an air-tight container in the refrigerator for up to 3 days. |
