Fried Pineapple Ricevegan Food

COCONUT FRIED PINEAPPLE

Steps:

• Heat 1 1/2 inches vegetable oil in a pot over medium-high heat until it reaches 375 degrees F. Cut a pineapple into chunks (see Cook's Note). Toss with 1 cup milk, then drain. Dredge in sugar, then fry until golden, about 1 1/2 minutes. Transfer to a rack and immediately sprinkle with more sugar, then roll in unsweetened shredded coconut.

THAI PINEAPPLE FRIED RICE RECIPE (VEGAN)

Steps:

• I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
• In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
• Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!

FRIED PINEAPPLE RICE(VEGAN)

Steps:

• In a large saucepan, on medium heat, saute the onions in the sesame oil until the onions are translucent.
• Add the Braggs, cooked rice, pineapple, tomato, raisins, curry powder, and turmeric.
• Mix thoroughly and cook for 6-8 minutes or until all ingredients are heated throughout.
• Season with salt and pepper and garnish with cilantro.
• Enjoy!

PINEAPPLE FRIED RICE

Steps:

• 1 Heat 1 tbsp oil in a wok. Add the eggs, swirling them up the sides, to make a thin omelette. Once cooked through, roll the omelette onto a chopping board and cut into ribbons.
• Heat the remaining oil. Add the garlic, onions and five-spice. Stir-fry until sizzling, then add the rice (if using pouches, squeeze them first, to separate the grains), peas, sesame oil and soy. Cook over a high heat until the rice is hot, then stir through the pineapple and omelette ribbons.

PINEAPPLE FRIED RICE II

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Spread cooked rice out on a rimmed baking sheet and refrigerate until cooled, about 20 minutes.
• Heat sesame oil in a large skillet or wok over medium-high heat. Cook and stir the green onions, ham, and peas in the hot oil until onions have softened, about 2 minutes. Stir the pineapple chunks into the wok; cook until pineapple begins to darken, about 2 minute. Push ingredients to the side of the wok, and pour beaten egg in the center. Cook until egg begins to set, about 30 seconds. Stir together all contents of the wok.
• Mix the cooled rice, sugar, salt, white pepper, and garlic powder into the wok; stir constantly to keep from sticking. Cook until heated through, about 3 minutes. Sprinkle the rice with the soy sauce, and stir to combine.

VEGGIE FRIED RICE (VEGAN)

Steps:

• Be sure that the rice is cooked and the veggies are chopped before you begin.
• Mix TVP, water, sage, and 1 tablespoon soy sauce. Set aside for at least 5 minutes or until the water is absorbed.
• Heat 4 tablespoons of oil over medium heat in wok or very large skillet. Add garlic, onions, carrots, and celery. Sautee for a couple of minutes, then add mushrooms and 2 tablespoons soy sauce, and cook a couple more minutes until onion starts to turn translucent. Do not cook the vegetables quite all the way at this point.
• Stir in TVP, then move vegetables to the perimeter of the wok. Add rice to center of wok, then stir in remaining oil and soy sauce (1 tablespoon each). Add the remaining spices. Fry the rice, turning occasionally with a rubber spatula, taking care not to burn it or the veggies. You can add a little water if necessary.
• Stir in edamame or peas. Turn off the heat and stir until the edamame is heated.