Pineapple Fried Rice is a vegan recipe. Besides that, fried rice is an awesome way to reuse leftover rice. Pineapple make the rice more fruity, with the blend of sweet and savory flavors. Today, I prepared Pineapple Fried Rice at home. Although it was a new challenge to try something out. But it came out a good taste.
Ingredients for Pineapple Fried Rice
- 50 Grams – Tofu(firm and drained)
- One fourth cup – Soy Sauce
- Two Tablespoons – Maple Syrup
- Two Tablespoons – Ketchup
- One Tablespoon – Rice Vinegar
- A dash of Hot Sauce
- One Fourth – Garlic Powder
- One Fourth – Black Pepper(grounded)
- Three cups – Basmati Rice(cooked)
- Three Tablespoons – Vegetable Broth
- Half – Yellow Onion(chopped)
- Three Cloves – Garlic(chopped)
- One – Red Pepper(chopped)
- Two Medium – Carrots(peeled and diced)
- One fourth – Peas(fresh or frozen whatever available)
- One cup – Pineapple(cut in to small pieces)
- Half cup – Cashews(roasted)
- One fourth cup – Raisins
- Two – Green Onion(sliced)
- One Fourth cup – Coriander Leaves(chopped)
Directions for Preparing Pineapple Fried Rice
- First thing first, preheat oven to 375°F. Lightly spray oil in a non-stick baking sheet.
- Press the drained Tofu wrapped in a paper towels with the help of a rolling-pin. Then cut in one inches cubes.
- In a bowl mix together the soy sauce, maple syrup, ketchup, rice vinegar, hot sauce, garlic powder, and black pepper. Now add Tofu cubes and gently stir into the sauce. Marinate for atleast 15 minutes.
- Place all the marinated Tofu cubes on the baking sheet. Bake for 15 minutes, turn Tofu cubes and bake until it turn golden brown.
- In another pan saute the onions, garlic, red pepper, carrots in the vegetable stock until tender.
- Add the Cashews and continue to Stir-Fried for another minute.
- After that, add the rice and Stir-Fried for a minute.
- Next step is add the pineapple, peas, and raisins and mix them all.
- Stir in the baked Tofu
- Remove from heat, garnished with green onion and coriander leaves.
- Serve hot.
The pineapple is a tropical plant with an edible multiple fruit consisting of coalesced berries. And the most economically significant plant in the Bromeliaceae family.
The sweet and tangy flavor makes fresh pineapple a delicious choice; it can be added to fruit salads and grilled or baked with sea-food, ham, poultry, or other meats. As pineapple is cooked, it’s texture softens due to the breakdown of cellulose, a type of fiber in its walls.
Because fresh pineapple contains Bromelain, an enzyme that is similar to the Papain in papayas that dissolves proteins. Consequently, fresh pineapple is a natural meat and poultry tenderizer when it is added to stews or marinades.
Because, bromelain is an anti-inflammatory enzyme found in pineapple, and preliminary research suggests that it may reduce the risk of blood clots, thereby lowering the risk for heart attack and stroke.
Therefore, pineapple is high in soluble fiber, which helps in controlling high blood cholesterol. While pineapple is a good source of Ferulic acid, a plant chemical, therefore it helps prevent the formation of cancer-causing substances.