I love fried rice the way some people love ranch or Diet Coke. I am here for the fun texture and savory flavors. Maybe I am crazy but I am team pineapple. Pineapple on pizza and pineapple on fried rice. Don’t knock it till you try it.
I am a little biased as I just really love all the fixin’s I add in my fried rice like peanuts, cilantro, green onions, kale and - of course. The pineapple. I suppose you could omit some things if you really don’t like them however I would be happy if you went and gave it a try. I feel that I have to pay it forward because this is my go-to when I need to make something ASAP whether for myself after a long day or for some surprise guests. I love this recipe because you can really clear out any veggies hiding in your fridge that would otherwise go bad. Its the perfect opportunity to chop up your veg, sauté it up with some rice, and have a sneaky veggie packed meal that doesn’t taste or feel boring.
For the past 2 weeks I have been trying to catch my tail trying to play catch-up with recording, editing, writing on the site and juggling all the things. I know I will always make it happen in the end, some way some how. So with that being said…I am excited for this Fridays Shephard’s Pie. Growing up, I had a phase where I was a little too excited for Saint Patrick’s Day. I guess I felt like I was included to celebrate this Holiday cause I have an Irish sounding last name. I think I like celebrating holidays because I like learning about different cultures, traditions and definitely cuisines.
For my new subscribers, here is a direct link to my site. My Substack is a great way to stay up to date with my work, and get access to new recipes before they drop, and get first access to my 7 day Plant-Based Beginner Meal Plan. I’ve been working on this for 2 months and so far its really come along and I cant wait to share it. There are 15 total recipes along with prep and grocery guides to help you explore a more plant-based diet with ease, stock up on pantry staples and explore eating more whole plant-based foods that are flavorful and exciting.
Notes:
You have to use left over rice. Fresh rice is too warm and fresh and will result in soggy, greasy rice that is not pleasant.
Feel free to use whatever veg you like. Use up any sad veggies need to be used up.
Pineapple Fried Rice & Togarashi Tofu
* Serves 4 *
Ingredients - Rice
3 tbsp oil - I recommend any with a high smoke point
1 white onion - medium diced
3 tbsp - minced garlic
1 tbsp - minced ginger
4 cups - of left over rice
1/4 cup - low sodium kikkoman’s soy sauce
1 tbsp - chili garlic paste ( optional )
1 1/2 - cups frozen veggie mix - I used the blend of carrot, peas, corn and green beans.
3/4 - cup pineapple tidbits - no juice
1/2 - cup peanuts - pre roasted or toasted. Raw peanuts don’t quite taste the same.
Ingredients - Tofu & Marinade
1/2 - block of tofu
2 - tbsp oil
1 - tbsp soy sauce
1 - tsp garlic powder
2 - tsp togarashi seasoning
1 - tbsp corn starch
Garnish
1/2 - a lime squeezed over all the rice
1/4 - cup chopped cilantro
1/4 - cup green onions
Vegan Sririacha Aioli - See recipe for my vegan mayo
Instructions
In a large pan with medium to high heat add in your oil. Once warm add in your onions. Let that cook till golden brown. Then I add in my ginger and garlic, this prevents them from burning.
Once all that is nice and golden, add in your cold left over rice and stir well to combine the onion garlic and ginger mix thoroughly.
Pour over your soy sauce and mix well to coat all the rice. At this point is when I kinda leave the rice alone so it can crispen up. If you move it around too much it wont really get that fried rice consistency. Just be sure to keep an eye on it so it doesn’t burn.
Once its getting crispy I add in the chili garlic and my frozen veg giving it all a good mix to combine again. Leave it alone for a good 5 min and let everything get crispy.
Once you are happy with the level of crispiness your fried rice has turn off the heat and add in your pineapple and give a good mix. Top this all off with a squeeze of fresh lime juice, sprinkle some peanuts, cilantro and green onions and you are ready to go.
Now you are ready to plate and serve. I garnished each plate with a drizzle of sriracha aioli and green onions.