Pineapple Fried Rice with a Thai Kick + Vegan Eats World Cookbook
Recipe type: Vegan
A delicious Pineapple Fried Rice with baked tofu and Thai flavors of lime, chilies, basil, and cilantro.
  • 2 c. Jasmine Rice, chilled for 2 hours
  • 1 recipe for Savory Baked Tofu or baked tofu, finely diced
  • 3 T. peanut oil
  • 6 scallions, white and green parts divided and finely diced
  • 3 cloves garlic, peeled and minced
  • 2-4 Thai chilies, minced
  • 1 inch piece peeled ginger, minced
  • 1½ c. fresh pineapple, diced into ½ inch chunks
  • 1 red bell pepper, core and seeds removed and finely diced
  • 2 c. snow peas, stems removed and sliced into ½ inch pieces
  • 3 T. Thai thin soy sauce
  • 1 T. Thai sweet soy sauce or Thai Golden Mountain sauce
  • ½ c. lightly packed Thai basil leaves
  • ¼ c. lightly packed chopped cilantro leaves
  • Lime wedges for squeezing
  1. Use a fork or your fingers to break up the cold rice into smaller clumps and set aside. Have the tofu, pineapple, and the vegetables chopped and ready to go.
  2. Heat the wok over high heat and add half of the oil. Stir in the chopped white parts of the scallions, garlic, chilies, and ginger and stir-fry for 1 minute. Add the pineapple and bell pepper and stir-fry for 4 minutes or until edges of the vegetables are starting to brown.
  3. Add the remaining oil, then crumble in the cold rice. Stir-fry the rice for 4 to 5 minutes; rice will start to brown. Add the snow peas and stir-fry until they turn bright green, about 2 minutes.
  4. In a cup whisk together the thin soy sauce and sweet soy sauce or Golden Mountain sauce. Pour over the rice and stir. Add the tofu, green parts of scallions, basil leaves, and cilantro. Continue to stir-fry for another 2 to 3 minutes or until the scallion tops turn bright green. Turn off the heat and transfer to serving dishes. Serve the rice hot and squeeze a lime wedge over the rice before eatin.
Recipe From: Vegan Eats World by Terry Hope Romero, 2013, Da Capo Press.
Recipe by Hezzi-D's Books and Cooks at