This dish is a little different from regular take-out fried rice. Sweet, savory, and addictive with a hint of heat. You can use any vegetables you like in place of what I used. Using old rice is imperative to making any fried rice dish come out, well, fried.
- 4 cups of cooked rice, cold
- 1 cup pineapple chunks, drained or 1 cup of fresh pineapple
- 1/2 an onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1/4 inch of ginger, peeled and grated
- 1 scallion, sliced
- 1 cup peas
- 1/2 cup mixed vegetables, thawed if using frozen
- sesame oil, to taste
- mild vegetable oil
- vegan butter
- 1/4 cup soy sauce
- 1/2 cup cashews
- 1/2 block of extra-firm tofu
- 1 teaspoon black salt
- dash rice wine vinegar
- pepper, to taste
Break the tofu up into chunks and add black salt. Mix thoroughly. You want this resemble egg when you add it to the rice.
Heat the vegan butter and enough vegetable oil in a wok over medium to coat the bottom of the pan.
Add the onion and cook for a few minutes until it becomes translucent.
Add the ginger and garlic and cook for about two minutes longer.
Add the rice, vegetables, vinegar, pepper, and tofu mixture. Increase the heat to medium-high. Add a few chunks of butter or drizzle oil onto the mixture and leave it alone for a few minutes. This is how the rice gets fried.
Check the rice after a few minutes, and if it is starting to brown up, add the soy sauce, drizzle with sesame oil, and stir. Add the pineapple, cashews, scallion, and some more oil and cook for a few minutes longer. Taste and adjust seasoning.
Top with sriracha and enjoy.