Name: Vegetarian Pineapple Fried Rice
Ingredients: For the Rice: 3 cups Cooked Rice (preferably day-old): Day-old rice is crucial for fried rice. It has less moisture, resulting in perfectly separate grains that fry up beautifully without becoming mushy. Long-grain rice like Jasmine or Basmati works best, offering a lovely fragrance and texture. You can use freshly cooked rice if you spread it out thinly on a plate and let it cool and dry out a bit for at least 30 minutes before using.; 2 tablespoons Vegetable Oil: A neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil is ideal for stir-frying. It allows the ingredients to cook quickly and evenly without burning.; For the Flavor Base: 1 medium Yellow Onion, diced: Yellow onion provides a foundational savory flavor. Dicing it finely ensures it cooks quickly and distributes evenly throughout the rice.; 2 cloves Garlic, minced: Garlic is essential for that pungent, aromatic kick that is characteristic of fried rice. Freshly minced garlic is always preferred for the best flavor.; 1 inch Ginger, grated: Fresh ginger adds warmth, spice, and a slightly zesty note that complements the sweetness of the pineapple and other flavors. Grating it finely releases its flavor effectively.; 1 Red Bell Pepper, diced: Red bell pepper adds sweetness, color, and a satisfying crunch. You can also use other colors of bell pepper or a mix for visual appeal and varied nutrients.; 1 cup Broccoli Florets, small: Broccoli florets contribute a healthy dose of greens, a slightly bitter counterpoint to the sweetness, and a pleasant texture. Cut them into small, bite-sized pieces for even cooking.; 1 cup Carrots, diced: Carrots add sweetness, color, and a slightly firm texture. Diced carrots cook quickly in the stir-fry and provide a good source of Vitamin A.; 1 cup Frozen Peas: Frozen peas add a pop of sweetness, vibrant green color, and a tender texture. They cook quickly and are a convenient addition to fried rice.; 1 cup Fresh Pineapple, diced: Fresh pineapple is the star of the show! Its sweet and tangy flavor is what makes this fried rice so special. Use ripe but firm pineapple for the best texture and flavor. You can also use canned pineapple chunks, drained well, in a pinch, but fresh is highly recommended.; For the Vegan “Egg” and Protein (Optional but Recommended): 1/2 block (about 7 oz) Firm or Extra-Firm Tofu, pressed and diced: Tofu provides a protein boost and a satisfying, slightly chewy texture that mimics scrambled egg in fried rice. Pressing the tofu removes excess water, allowing it to brown and crisp up nicely during stir-frying.; 1/4 teaspoon Turmeric Powder (for color): Turmeric powder adds a subtle earthy flavor and, most importantly, gives the tofu a beautiful yellow “egg-like” color.; Pinch of Black Salt (Kala Namak) (optional, for eggy flavor): Black salt, also known as Kala Namak, has a distinctive sulfurous aroma and taste that mimics the flavor of eggs. A pinch of this can enhance the “eggy” flavor of the tofu, making it even more convincing as a vegan egg substitute. If you don’t have it, the recipe is still delicious without it.; For the Sauce: 1/4 cup Soy Sauce (or Tamari for gluten-free): Soy sauce provides the essential umami and salty flavor base for the fried rice sauce. Use low-sodium soy sauce to control the salt level. Tamari is a gluten-free alternative with a similar flavor profile.; 2 tablespoons Rice Vinegar: Rice vinegar adds a subtle tanginess and acidity that balances the sweetness and richness of the other flavors.; 1 tablespoon Maple Syrup (or Agave or Brown Sugar): A touch of sweetness is crucial to balance the savory and tangy notes. Maple syrup, agave, or brown sugar all work well.; 1 teaspoon Sesame Oil: Sesame oil adds a nutty, aromatic depth and richness to the sauce. A little goes a long way, so use it sparingly to avoid overpowering the other flavors.; 1/2 teaspoon Ground White Pepper (or Black Pepper): White pepper has a slightly milder and more floral flavor than black pepper, often preferred in Asian cuisine. Black pepper is a perfectly acceptable substitute if you don’t have white pepper.; Optional: 1/2 teaspoon Sriracha or Chili Garlic Sauce (for heat): If you like a little spice, adding sriracha or chili garlic sauce to the sauce will give your fried rice a pleasant kick. Adjust the amount to your spice preference.; For Garnish (Optional): Chopped Green Onions: Green onions add a fresh, mild oniony flavor and a pop of green color as a garnish.; Sesame Seeds: Sesame seeds add a nutty flavor and a bit of crunch, as well as visual appeal.; Fresh Cilantro or Parsley, chopped: Fresh herbs like cilantro or parsley add a burst of freshness and brightness.

Ingredients

Scale

For the Rice:
- 3 cups Cooked Rice (preferably day-old): Day-old rice is crucial for fried rice. It has less moisture, resulting in perfectly separate grains that fry up beautifully without becoming mushy. Long-grain rice like Jasmine or Basmati works best, offering a lovely fragrance and texture. You can use freshly cooked rice if you spread it out thinly on a plate and let it cool and dry out a bit for at least 30 minutes before using.
- 2 tablespoons Vegetable Oil: A neutral oil with a high smoke point like vegetable oil, canola oil, or peanut oil is ideal for stir-frying. It allows the ingredients to cook quickly and evenly without burning.

For the Flavor Base:
- 1 medium Yellow Onion, diced: Yellow onion provides a foundational savory flavor. Dicing it finely ensures it cooks quickly and distributes evenly throughout the rice.
- 2 cloves Garlic, minced: Garlic is essential for that pungent, aromatic kick that is characteristic of fried rice. Freshly minced garlic is always preferred for the best flavor.
- 1 inch Ginger, grated: Fresh ginger adds warmth, spice, and a slightly zesty note that complements the sweetness of the pineapple and other flavors. Grating it finely releases its flavor effectively.
- 1 Red Bell Pepper, diced: Red bell pepper adds sweetness, color, and a satisfying crunch. You can also use other colors of bell pepper or a mix for visual appeal and varied nutrients.
- 1 cup Broccoli Florets, small: Broccoli florets contribute a healthy dose of greens, a slightly bitter counterpoint to the sweetness, and a pleasant texture. Cut them into small, bite-sized pieces for even cooking.
- 1 cup Carrots, diced: Carrots add sweetness, color, and a slightly firm texture. Diced carrots cook quickly in the stir-fry and provide a good source of Vitamin A.
- 1 cup Frozen Peas: Frozen peas add a pop of sweetness, vibrant green color, and a tender texture. They cook quickly and are a convenient addition to fried rice.
- 1 cup Fresh Pineapple, diced: Fresh pineapple is the star of the show! Its sweet and tangy flavor is what makes this fried rice so special. Use ripe but firm pineapple for the best texture and flavor. You can also use canned pineapple chunks, drained well, in a pinch, but fresh is highly recommended.

For the Vegan “Egg” and Protein (Optional but Recommended):
- 1/2 block (about 7 oz) Firm or Extra-Firm Tofu, pressed and diced: Tofu provides a protein boost and a satisfying, slightly chewy texture that mimics scrambled egg in fried rice. Pressing the tofu removes excess water, allowing it to brown and crisp up nicely during stir-frying.
- 1/4 teaspoon Turmeric Powder (for color): Turmeric powder adds a subtle earthy flavor and, most importantly, gives the tofu a beautiful yellow “egg-like” color.
- Pinch of Black Salt (Kala Namak) (optional, for eggy flavor): Black salt, also known as Kala Namak, has a distinctive sulfurous aroma and taste that mimics the flavor of eggs. A pinch of this can enhance the “eggy” flavor of the tofu, making it even more convincing as a vegan egg substitute. If you don’t have it, the recipe is still delicious without it.

For the Sauce:
- 1/4 cup Soy Sauce (or Tamari for gluten-free): Soy sauce provides the essential umami and salty flavor base for the fried rice sauce. Use low-sodium soy sauce to control the salt level. Tamari is a gluten-free alternative with a similar flavor profile.
- 2 tablespoons Rice Vinegar: Rice vinegar adds a subtle tanginess and acidity that balances the sweetness and richness of the other flavors.
- 1 tablespoon Maple Syrup (or Agave or Brown Sugar): A touch of sweetness is crucial to balance the savory and tangy notes. Maple syrup, agave, or brown sugar all work well.
- 1 teaspoon Sesame Oil: Sesame oil adds a nutty, aromatic depth and richness to the sauce. A little goes a long way, so use it sparingly to avoid overpowering the other flavors.
- 1/2 teaspoon Ground White Pepper (or Black Pepper): White pepper has a slightly milder and more floral flavor than black pepper, often preferred in Asian cuisine. Black pepper is a perfectly acceptable substitute if you don’t have white pepper.
- Optional: 1/2 teaspoon Sriracha or Chili Garlic Sauce (for heat): If you like a little spice, adding sriracha or chili garlic sauce to the sauce will give your fried rice a pleasant kick. Adjust the amount to your spice preference.

For Garnish (Optional):
- Chopped Green Onions: Green onions add a fresh, mild oniony flavor and a pop of green color as a garnish.
- Sesame Seeds: Sesame seeds add a nutty flavor and a bit of crunch, as well as visual appeal.
- Fresh Cilantro or Parsley, chopped: Fresh herbs like cilantro or parsley add a burst of freshness and brightness.

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Instructions

Prepare the Tofu “Egg” (Optional but Recommended): If using tofu, crumble the pressed and diced tofu into a small bowl. Sprinkle with turmeric powder and black salt (if using). Toss gently to coat the tofu evenly. Set aside.

Prepare the Sauce: In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, maple syrup (or agave/brown sugar), sesame oil, and white pepper (or black pepper). If using, whisk in sriracha or chili garlic sauce. Set aside.

Heat the Wok or Large Skillet: Heat a wok or large, wide skillet over medium-high heat. Add 2 tablespoons of vegetable oil and let it heat up until it shimmers slightly.

Sauté Aromatics: Add the diced onion to the hot oil and sauté for 2-3 minutes, until softened and translucent. Add the minced garlic and grated ginger and cook for another minute, until fragrant, being careful not to burn the garlic.

Stir-Fry Vegetables: Add the diced red bell pepper, broccoli florets, and diced carrots to the wok or skillet. Stir-fry for 4-5 minutes, until the vegetables are slightly tender-crisp.

Add Tofu “Egg” (if using) and Cook: Push the vegetables to one side of the wok or skillet. Add the turmeric-coated tofu to the empty space and stir-fry for 3-4 minutes, breaking it up with your spatula, until it is lightly browned and heated through, resembling scrambled egg. If not using tofu, skip this step and simply keep the vegetables in the center.

Add Cooked Rice and Stir-Fry: Add the cooked, day-old rice to the wok or skillet with the vegetables and tofu (if used). Break up any clumps of rice and stir-fry, tossing everything together, for 3-4 minutes, until the rice is heated through and slightly toasted.

Add Pineapple and Peas: Add the diced fresh pineapple and frozen peas to the fried rice. Stir-fry for another 2-3 minutes, until the peas are heated through and the pineapple is warmed.

Pour in the Sauce and Toss: Pour the prepared sauce over the fried rice. Stir-fry and toss everything together vigorously to ensure the sauce is evenly distributed and coats all the ingredients. Cook for another 1-2 minutes, allowing the sauce to thicken slightly and the flavors to meld together.

Taste and Adjust Seasoning: Taste the fried rice and adjust seasoning as needed. You might want to add a little more soy sauce for saltiness, rice vinegar for tanginess, or maple syrup for sweetness, depending on your preference.

Serve Hot: Remove the Vegan Pineapple Fried Rice from the heat and serve immediately. Garnish with chopped green onions, sesame seeds, and fresh cilantro or parsley, if desired.

Nutrition

Serving Size: one normal portion
Calories: 450-550
Fat: 15-20 grams
Carbohydrates: 70-80 grams
Fiber: 8-10 grams
Protein: 12-15 grams