Pineapple Fried Rice

If you’re looking for a vibrant, flavorful dish that combines savory and sweet, then this Pineapple Fried Rice is the perfect recipe for you! Packed with fresh vegetables, hearty tofu, and a hint of tropical sweetness from the pineapple, this dish is as nourishing as it is delicious. It’s vegetarian, gluten-free, and a great way to use up leftover rice while treating your taste buds to something special.

This recipe is quick, easy, and sure to become a favorite. The combination of the earthy spices, the crunch of cashews, and the juicy pineapple creates a satisfying balance of flavors that will make your meal feel both exciting and comforting. Whether you’re meal prepping for the week or cooking up a cozy dinner at home, this dish will tick all the boxes.

Instructions (makes 3-4 servings)

Base & Protein:

• 1 block firm tofu (pressed, cut into small cubes, baked or air-fried)

• 1 packet of edamame, heated up to instructions

• 1 cup cooked white rice

• 1 cup fresh or frozen pineapple, diced

Vegetables & Aromatics:

• ½ white onion, diced

• 3 green onions, thinly sliced (white and green parts separated)

• 2 medium carrots, diced

• 4 garlic cloves, minced

• ½ inch ginger, grated

Seasonings & Extra Add-Ins:

• 1 tbsp chili garlic paste

• 2 tbsp soy sauce

• 1 tsp turmeric powder

• 1 tsp dhana jeera powder (coriander & cumin powder)

• 1 tsp black pepper

• 1 tbsp salt

• ¼ cup cashews, chopped

1. Prepare the Ingredients
   – Press and cube the tofu, then bake or air-fry until golden and crispy.
   – Dice the carrots and white onion into small cubes.
   – Slice the green onions, keeping the white and green parts separate.

2. Sauté the Vegetables
   Heat a large pan or wok over medium heat. Add the diced white onion, carrots, edamame, and the white parts of the green onion. Sauté for 3 minutes until slightly softened.

3. Add Aromatics & Spices
   – Stir in the garlic and ginger, cooking for 1 minute until fragrant.
   – Add turmeric, dhana jeera powder, black pepper, and salt, mixing well.

4. Incorporate the Flavorful Elements
   – Pour in the soy sauce and chili garlic paste, stirring to combine.
   – Add pineapple cubes, baked tofu, and cashews, mixing everything well.

5. Add the Rice & Finish
   – Stir in the cooked white rice, ensuring all ingredients are evenly coated.
   – Cook for another 2-3 minutes, stirring occasionally.

6. Serve & Garnish
   Remove from heat and top with the green part of the green onions for freshness.
   Enjoy warm!

Additional Notes:

• Use Day-Old Rice: Chilled, leftover rice works best for fried rice, as it prevents mushiness.

• Customize Your Veggies: Try adding bell peppers, snap peas, or even baby corn for extra crunch.

• Swap the Protein: Instead of tofu, you can use scrambled eggs (if not vegan) or tempeh for variety.

• Make It Spicier: Add more chili garlic paste or sliced Thai chilies for an extra kick.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a pan or microwave.

This pineapple fried rice is bursting with flavors and textures, making it an easy, satisfying meal that’s just as good (if not better) than takeout. Give it a try, and let me know how you like it!