Vegan Pineapple Fried Rice Recipe

Cook rice

Rinse the jasmine rice under cold water until the water runs mostly clear (about 30–60 seconds). Drain well. In a medium saucepan combine the rinsed rice, 2 1/2 cups water, 1 tbs oil and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Fluff with a fork and spread the rice on a wide tray or sheet pan to cool and dry slightly (this helps get separate grains for fried rice). Ideally chill in the fridge for 30 minutes, or use rice cooked and chilled earlier (best texture).

Prep tofu

Press the tofu for at least 15–30 minutes to remove excess moisture (wrap in a clean towel and place a weight on top). Crumble the pressed tofu into small, bite-sized pieces resembling scrambled texture. Toss crumbled tofu with 1/2 tsp soy sauce (from the measured sauce amount) and 1/2 tsp neutral oil.

Pan-fry tofu

Heat a large nonstick skillet or wok over medium-high heat and add 1 tbs neutral oil. When hot, add the crumbled tofu in a single layer and let it sear without stirring for 2 minutes, then stir and continue to cook until golden and slightly crispy, about 4–6 minutes total. Transfer tofu to a bowl and set aside.

Toast pineapple

In the same skillet (add a touch more oil if needed), add the pineapple chunks and cook over medium-high heat until caramelized at the edges, about 4–6 minutes, stirring occasionally. Remove pineapple and set aside with the tofu.

Cook aromatics

Wipe the skillet if it has heavy browned bits, then add the remaining 1 tbs neutral oil and heat over medium. Add the white parts of the sliced green onions, grated ginger and minced garlic. Sauté, stirring, until fragrant and lightly golden, about 30–45 seconds (avoid burning).

Add harder vegetables

Add the diced carrots and red bell pepper to the skillet. Stir-fry for 3–4 minutes until they begin to soften but still have some bite. Add the thawed peas and cook 1 minute more.

Add rice and sauce

Increase heat to medium-high. Add the cooled/chilled cooked rice to the skillet, breaking up any clumps. Stir-fry, tossing to combine with the vegetables. Whisk together the remaining soy sauce (use remaining measured amount so total equals 4 tsp), maple syrup, rice vinegar, sesame oil, black pepper and red pepper flakes, then pour evenly over the rice. Continue to toss and fry for 3–4 minutes until the rice is heated through and starting to get a little toasted on the bottom.

Return tofu & pineapple

Add the reserved crispy tofu and caramelized pineapple back to the skillet. Stir to combine and heat another 1–2 minutes so flavors meld. Taste and adjust seasoning with a splash more soy sauce or a pinch of salt if needed.

Finish

Turn off the heat. Stir in the green parts of the sliced green onions and sprinkle in the toasted cashews (if using) and toasted sesame seeds. Drizzle a tiny extra 1/4 tsp sesame oil if you want a more pronounced sesame aroma. Give a final toss.

Serve the vegan pineapple fried rice hot, garnished with extra green onions, additional toasted cashews and lime wedges on the side if desired. Leftovers keep well in an airtight container in the fridge for up to 3 days; reheat in a skillet for best texture.