Vegan Taiwanese Fried Rice with Pineapple

Ingredients

• 4 cups Cooked Rice (day-old)
• 1 cup Pineapple
• 1/2 cup Carrot
• 1/2 cup Peas
• 1/2 cup Corn
• 1/2 cup Onion
• 2 cloves Garlic
• 3 tbsp Coconut Aminos
• 1/2 tsp Turmeric Powder
• 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 30.48 cm skillet 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 onion and the 2 cloves of garlic to the hot oil. Stir constantly for 1 minute until they smell fragrant and the onion begins to soften.
3. 3Add the 1/2 cup of carrot, 1/2 cup of peas, and 1/2 cup of corn to the wok. Stir and cook for 3 minutes until the vegetables are slightly tender.
4. 4Add the 1 cup of pineapple and the 4 cups of cooked rice (day-old) to the wok. Break up any clumps of rice with your spoon and stir-fry for 4 minutes until the rice is heated through.
5. 5Pour the 3 tablespoons of coconut aminos and the 1/2 teaspoon of turmeric powder over the rice mixture. Stir well to coat everything evenly.
6. 6Continue to stir-fry for another 3 minutes, ensuring all ingredients are well combined and heated through. The rice should be evenly colored from the turmeric.
7. 7If using, stir in the 1/4 cup of cashews during the last minute of cooking. Serve the vegan Taiwanese fried rice hot.

Substitutions

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