Pineapple Fried Rice
This is a delicious recipe for the spring or summer season! It’s light, but still tasty and packs a protein punch with the tofu “egg.” Not only this, but it’s super easy to make as well.
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.