Taiwanese Pineapple Fried Rice (Vegan)

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Pineapple
• 1/2 cup Carrots
• 1/2 cup Peas
• 1/2 cup Corn
• 3 tbsp Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Vegan Oyster Sauce (Mushroom-Based)
• 1 tbsp Sesame Oil
• 2 tbsp Vegetable Oil
• 1/4 cup Cashews (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large wok or pan on the stove over medium-high heat. Add the 2 tablespoons of vegetable oil and let it heat until it shimmers, about 1 minute.
2. 2Add the 1/2 cup of carrots, 1/2 cup of peas, and 1/2 cup of corn to the hot oil. Stir-fry for 3 to 5 minutes, or until the vegetables are slightly tender when poked with a fork.
3. 3Add the 4 cups of cooked rice to the wok. Use a spatula to break up any clumps of rice and stir-fry for 3 to 5 minutes, until the rice is heated through and starts to lightly toast.
4. 4Add the 1 cup of pineapple, 3 tablespoons of soy sauce (gluten-free tamari), and 2 tablespoons of vegan oyster sauce to the wok. Stir everything together for 1 to 2 minutes, until the sauce is evenly distributed and coats the rice and vegetables.
5. 5Drizzle the 1 tablespoon of sesame oil over the fried rice. If using, add the 1/4 cup of cashews and stir them in.
6. 6Serve the Taiwanese Pineapple Fried Rice hot.

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