Vegan Fried Rice with Pineapple

Ingredients

• 4 cups Cooked rice (day-old)
• 1 cup Pineapple chunks
• 1/2 cup Frozen peas
• 1/2 cup Carrots, diced
• 1/2 cup Corn kernels
• 1/2 Onion, diced
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Vegetable oil
• 3 tbsp Coconut Aminos
• 1 tsp Sesame oil
• 1/2 tsp Turmeric powder
• 2 Green onions, chopped

Instructions

1. 1Place a large wok or skillet over medium-high heat. Add the 2 tablespoons of vegetable oil and heat until it shimmers, about 1 minute. Add the 1/2 diced onion, 2 minced garlic cloves, and 1 minced ginger and cook, stirring constantly, until they smell fragrant, about 30 seconds.
2. 2Add the 1/2 cup diced carrots, 1/2 cup frozen peas, and 1/2 cup corn kernels to the wok. Stir-fry for 3 to 5 minutes, until the vegetables are slightly tender but still have a slight crispness.
3. 3Add the 4 cups of cooked rice and 1 cup of pineapple chunks to the wok. Stir-fry, breaking up any clumps of rice, for 5 to 7 minutes, until the rice is heated through and the pineapple is warm.
4. 4Pour the 3 tablespoons of coconut aminos, 1 teaspoon of sesame oil, and 1/2 teaspoon of turmeric powder over the rice and vegetables. Mix everything together thoroughly until the rice and vegetables are evenly coated and the turmeric has created a vibrant color, about 1 minute.
5. 5Remove the wok from the heat. Garnish the fried rice with the 2 chopped green onions and serve immediately.

Substitutions

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