Another great recipe for the spring and summer months coming at you! This is a nice, light meal with an added touch of sweetness from the pineapple. It’s easy to make and is completely vegan and gluten free. It’s also perfect for a busy weeknight as it’s a quick recipe as long as you’ve made the rice the day before.
Meal Prep Friendly
Along with this being a great meal for dinner, it’s also a great meal for lunch! If you meal prep this on the weekend, you’ll have six lunches ready to go for the week. This is a great option if you’re focused on protein too, as you will get a good chunk from the tofu and the rice. This can also be frozen and saved for a super busy day.
The Rice
When making this recipe, it’s important that you make the rice the day before. You can store it in an air tight container in the fridge until you’re ready to use it the next day. I really don’t recommend making the rice the day of because you won’t end up with the right consistency. I’ve done this before and it comes out too mushy.
What Equipment Do I Need?
- Large Pot
- Large Fry Pan
- Cutting Board & Knife
- Spatula
- Mixing Spatula or Spoon
- Measuring Cups and Spoons
Ingredients
Fried Rice
- Cooked Gluten Free White Rice
- Garlic Cloves
- White Onion
- Frozen Mixed Vegetables – A mix with carrots, peas, green beans, etc.
- Low Sodium Tamari
- Sesame Oil
- Pineapple
- Green Onion
Tofu “Eggs”
- Gluten Free Extra Firm Tofu
- Nutritional Yeast
- Ground Turmeric
- Garlic Powder
- Onion Powder
Substitutions
- White Rice – You’re welcome to try this recipe with brown rice too. The consistency may be slightly different.
- Garlic Cloves – You can also use minced garlic or garlic powder.
- Tamari – Gluten free soy sauce or coconut aminos would also work.
Recipe
Pineapple Fried Rice
Ingredients
Fried Rice
- 6 cups cooked gluten free white rice (it’s best to use day old rice)
- 3 garlic cloves
- 1/2 white onion
- 2 pounds frozen mixed vegetables (look for a bag that has chopped carrots, peas, green beans, etc.)
- 1/2 cup gluten free low sodium tamari
- 2 tbsp sesame oil
- pineapple
- bunch of green onion
Tofu “Egg”
- 2 blocks of gluten free extra firm tofu
- 1/4 cup nutritional yeast
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Cook the rice according to package directions the day before you make this recipe and store in the fridge in an air tight container.
- Grease a large pot with extra virgin olive oil and set to medium heat.
- Dice the garlic and white onion and add it to the large pot. Let cook until onions soften.
- Add the frozen mixed vegetables to the large pot and cook until they are defrosted.
- While the veggies are cooking, open your tofu packages, drain them, and pat the tofu dry with paper towels.
- Grease a large pan with extra virgin olive oil and set to medium heat. Crumble the tofu into the pan and sauté.
- Add the cooked rice to the large pot with the veggies and mix well. Cover and let cook for 3 minutes.
- Add the spices to the tofu and sauté. Cook tofu until slightly browned in a few places.
- Add the tamari and sesame oil to the large pot – mixing well. Let cook for another 5 minutes.
- Turn off the burners and add the tofu “egg” to the fried rice – mix well.
- Dice the pineapple and mix it into the rice.
- Serve warm and top with chopped green onion and optional avocado slices and hot sauce.
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