Description
A healthy homemade recipe on a takeout classic. This plant-based meal consisting of brown rice, classic veggies, avocado, and fresh pineapple are sure to please- no greasy takeout needed!
Ingredients
4 Cups Cooked and Cooled Brown Rice
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1 16 oz Extra Firm Tofu (Cubed)
1 Tbsp Liquid Aminos or Soy Sauce
½ tsp Liquid Smoke
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1 Red Bell Pepper (Diced)
1 Medium Head Broccoli (Chopped)
1 Cup Fresh Green Beans (1 inch pieces)
3 Cloves Garlic (Minced)
2 Inch Piece of Fresh Ginger (Peeled and Minced)
2 Cups Pineapple (Fresh or Frozen- Peeled, Core Removed and Chopped)
2 Tbsp Liquid Aminos or Soy Sauce
2 Tbsp Mirin
1 Tbsp+ Chili Sauce
½ Lime (Juiced)
2 Green Onions (Chopped)
Avocado (Garnish)
Fresh Cilantro (Chopped for Optional Garnish)
Chopped Peanuts (Optional Garnish)
1 Tbsp Pepitas or Sunflower Seeds (Optional Garnish)
Instructions
- Prepare rice and transfer to a bowl and allow it to stand uncovered for 20-30 minutes.
- Prepare all fruit and vegetables as directed above.
- In a large skillet coated with 1 tbsp of oil, cook the cubed tofu over medium high heat. Stir frequently to ensure even browning.
- Once lightly brown on all sides (approx. 5-7 minutes), add the soy sauce and liquid smoke to the pan. Stir the tofu until the liquid is gone. Transfer to a bowl and set aside.
- Wipe out the skillet and add 1 tbsp of oil. Sauté the broccoli over medium heat for 2-3 minutes. Stir occasionally.
- Next, add the green beans and red pepper. Cook, stirring frequently for 3 minutes.
- Add the garlic and ginger to pan and stir to combine.
- Then, add the rice to the vegetable mixture and stir to incorporate. Cook, stirring frequently for 1-2 minutes to warm the rice.
- Next add the soy sauce, mirin, and chili sauce. Stir to thoroughly incorporate.
- Finally, add the pineapple and cooked tofu to the rice and turn off the heat. Add the lime juice and stir to combine.
- Plate the rice and garnish with the chopped green onion, cilantro, avocado, pepitas, and peanuts if using. Enjoy!
Keywords: Vegan Pineapple Fried Rice
