Pineapple Fried Rice

I know pineapple screams summer and the beach but what can I say? I’m not ready for pumpkin spice season yet. I promise you I’ll come around to it before Halloween but for now, let me pretend I’m on a beach enjoying this incredible and incredibly beautiful Pineapple Fried Rice with a piña colada on the side.

Traditional PFR recipes call for eggs and ham or pork but we don’t do that here. To make this dish 100% plant-based, we’re going to use scrambled tofu and jackfruit for our protein. With all the other spices and flavors that go into this, you won’t be missing out on a thing!

Here’s what you’ll need:

• A whole pineapple (if you’re going for the aesthetic pineapple bowls) or just a cup pineapple chunks (if you just wanna EAT already!),

• cooked jasmine rice (or your rice of choice),

• onion,

• garlic,

• carrots,

• green beans,

• tofu,

• young green jackfruit,

• soy sauce or tamari,

• curry powder,

• salt and pepper,

• and oil or vegetable broth or water.

Vegan, Gluten-Free, Dairy-Free

Entree

Thai

Yield: 6

Author: Alisha Vavilakolanu

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Pineapple Fried Rice (Vegan, Gluten-Free)

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients:

• 1 medium-large pineapple or 1 cup fresh or frozen pineapple
• 3 cups cooked jasmine rice (or rice of choice)
• 1 medium red onion, diced
• 2 cloves garlic, minced
• 2 medium carrots (about 3/4 cup), diced
• 1/2 cup diced green beans
• 8 oz firm tofu, drained and pressed
• 1 15 oz can of young green jackfruit, drained
• 1 tbsp + 2 tsp low sodium soy sauce or tamari, divided
• 1 tbsp curry powder
• 1/4 tsp smoked paprika
• 1/4 tsp liquid smoke
• salt and pepper, to taste
• oil, vegetable broth, or water, to cook
• optional: sriracha

Instructions:

1. Optional: To make the pineapple bowls, cut the pineapple in half lengthwise. For each half of the pineapple, cut along the inner edge, leaving about 1/4 inch of space between your knife and the peel. Cut the pineapple into chunks and carefully scoop out, leaving a hollow center. Reserve 1 cup of pineapple chunks for this recipe.
2. Prep the jackfruit. Scoop out the seeds and cut off the tough cores.
3. Transfer the jackfruit to a clean bowl and season with paprika, liquid smoke, and 2 tsp of soy sauce (or tamari). Toss to combine and set aside.
4. Preheat your oven or air fryer to 400 degrees Fahrenheit. Lightly grease an oven-safe dish or air fryer basket with cooking spray and add the seasoned jackfruit. Bake for 22 minutes or air fry for 10, or until edges are crispy and browned.
5. Add a few teaspoons of oil or vegetable broth to large skillet on medium high heat. Sauté the onion for about two minutes, or until translucent.
6. Add the garlic, carrots, and green beans and sauté for an additional two to three minutes, adding more oil or broth as needed to prevent vegetables from sticking to the bottom of the pan. 
7. Crumble in the tofu and cook for about five minutes, or until tofu begins to crisp up.
8. Reduce heat to medium low. Add the curry powder, remaining soy sauce, and cooked rice. Pan fry for an additional 5 - 10 minutes.
9. Reduce heat to low. Add the pineapple and baked or air fried jackfruit. Stir for two minutes.
10. Drizzle with sriracha if you'd like and serve warm in pineapple bowls!

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