Unpopular opinion: I don't like pineapple on pizza. I know, I know--totally controversial. However, I enjoy the flavors of pineapple in fried rice. The sweet taste from the pineapple juice pairs so well with the savory charred flavor from the (vegan) egg, veggies, and cashews. If this fried rice can convince a pineapple-averse person like me, then I promise that you will love it too.
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Canned pineapple also works perfectly for this recipe (make sure to drain it first). We used fresh pineapple because it was a great opportunity for Bao to test out his fancy knives. His Wusthof chef's knife cut through the pineapple like butter!
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Pineapple Fried Rice
Ingredients
3 cups white jasmine rice (1 day old)
1/2 bottle JUST Egg + pinch of salt
1/2 onion, diced
4 cloves garlic, minced
1/2 cup raw cashews
1 cup frozen peas and carrots
1.5 cups canned or fresh pineapple, cut into 1/2 inch pieces
3 tbsp soy sauce
1 tsp sugar
1 tsp salt
Vegetable oil or coconut oil for cooking
Toppings & finishes
scallions, chopped
lime juice
Instructions
In small container, combine soy sauce, sugar, and salt.
Heat large pan or wok onto medium heat, and add a light amount of oil. Once pan is heated, pour in JUST egg and pinch of salt. Cook it the same way you would an open-faced omelet. Remove from pan and set aside.
Add additional oil to the pan as needed. Turn on high heat, then add onions. They should sizzle immediately (you can test with 1 onion piece). Saute until onions look translucent (3-5 minutes).
Add cashews to pan and toss them until they start to soften and lightly brown (3-4 minutes).
Add garlic and saute until aromatic (~1 minute).
Add frozen vegetables to pan and cook until they've thawed and heated up (2-3 minutes).
Add pineapple chunks and toss in pan until they soften and slightly char (3-4 minutes). Canned pineapple may take less time.
Add JUST egg back to pan and break it up with your spatula so that they're in small pieces.
Add rice to pan and pour soy sauce mixture over rice. Combine all ingredients together fry on high heat until rice is golden brown.
Turn off heat, then add scallions and combine.
Top off with lime juice. Taste-test and add extra salt to taste.
Recipe Notes
Rice should be cooked on high heat (as high as you can make it).
Rice should be cold and at least a day old for the best texture.
Use a generous amount of oil when you start cooking onions.
We used JUST Egg as a vegan egg replacement. If this isn't available in your area, Follow Your Heart makes a great alternative as well. You could also use substitute it with tofu.
Try out this recipe, and let us know what you think!