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Vegan Pineapple Fried Rice!

Filed under: Food Recipes & Cooking

This recipe is my very best rip-off of Dao Palate‘s pineapple fried rice, which I think is the shizzle (but EXTRA shizzle if you replace the lettuce with peas and soy powder with flaxseeds!). I made it as easily as possible, using frozen veggies and canned pineapple, cause when I get home from work I feel more like watching videos of fat cats than waiting in the KILL ME long lines at Pathmark/heading southward to Natural Land. You can totally make it with fresh veggies, though!

The whole she-bang takes about 20 minutes + rice cooking time = 1 hour, 5 minutes, not accounting for tofu-baking time because I used pre-baked tofu. If you have leftover rice, you can save 45 minutes of your life, with which you should make cupcakes for the bake sale to support animals in Haiti. (You KNOW I’m going to work that into every post until January 28 so save yourself the second-guessing and make those cupcakes!)

Pineapple Fried Rice
makes 3 servings

  • 3 tbsp peanut oil
  • 1 shallot, diced
  • 1 red onion, diced
  • 6 cloves of garlic, minced
  • 1/2 red pepper, diced
  • 1 15-ounce can pineapple chunks, well-drained
  • 8 ounces of baked tofu cut into 1/4-inch dice. You can buy the pre-baked kind or prepare it yourself with these handy directions from Isa.
  • 1 c frozen peas, heated using package instructions
  • 1 c frozen broccoli, heated using package instructions
  • 3 c cooked brown rice
  • 1/4 c sunflower seeds
  • 1 avocado, thinly sliced
  • 1 tbsp ground flaxseeds

1. Heat peanut oil in a large frying pan. Once it’s hot enough to make a piece of onion sizzle, add the shallot, red onion, and garlic and cook on medium heat (a 5-6 out of 10) for about 3 minutes, or until they are fragrant and start to pop.

2. Add red pepper and pineapple. Cook another 3-4 minutes, or until pineapple starts to caramelize.

3. Add the tofu, peas, broccoli, brown rice, and sunflower seeds. Continue to fry and turn/mix frequently so you don’t don’t burn all the goodness out of it.

4. Once rice is brown, and, you know, fried, about 10 minutes later, turn off the heat and add salt to taste.

5. Serve with avocado slices on top and flaxseeds artfully sprinkled over the avocado and your guests will think you went through the trouble of flying to Brooklyn faster than a speeding bullet to get their dinner. Sweet! You’re Superman!

6 Comments

  1. Comment by

    sriram

    on #

    love franchia’s too – & the serving size for this is better than some of their other rice items like the avocado bibimbap. thanks for the recipe

  2. Comment by

    ariela

    on #

    I’ve never been to Dao Palate, but this is one of my favorite dishes at Wild Ginger, i should try to make it one of these days!

  3. Comment by

    Sam C

    on #

    Mine too! It’s basically the same at both places, but Dao Palate is more consistent, IMO, and it’s a little less expensive.

  4. Comment by

    Freight Factoring

    on #

    This looks so great! Mmmm.

  5. Comment by

    Emil

    on #

    Awesome recipe! Thank you very much for sharing…

  6. Comment by

    Britta

    on #

    This is mu favorite vegan fried rice recipe. I send all my veg curious friends here.

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