So I’ve had some sort of Mexican-esque related meal at least once a day for the last week. This is to be expected in an ongoing vegan experiment, but I (and you) need to dabble in other food genres. I came across a link (http://ow.ly/16mUXL) to fried pineapple rice unexpectedly, and that seemed like the perfect non-Mexican easy meal. However, the link was very dissatisfying in that it lacked any excitement at all. It had pineapple. It had vegetables. It had tofu. But it didn’t have ANY spices or herbs in it. Not even pepper. This is where we diverge, and I add all the extras to make my fried rice bigger and better. Taste-wise, that is.  I will begrudgingly give the original props for including adocado and ground flax together, however.


    • 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.
    • 1 c frozen peas,
    • 1 c frozen broccoli
    • Shitake mushrooms
    • Water chestnuts (worth it worth it worth it)
    • 1 stalk celery, diced
    • 1/2 c cashews
    • 3 c cooked brown rice
    • 1/4 c sunflower seeds
    • 1 avocado, thinly sliced
    • 1 tbsp ground flaxseeds
    • 1 tsp. tumeric
    • Soy sauce to taste
    • Large heap nutritional yeast
    • ginger to taste
    • Sriracha hot sauce to taste (I like about 1 tbsp)
    • Sesame seeds to taste
    • splash rice wine vinegar
    • If rice gets too dry, splash with some vegetable broth or coconut milk.

    Put all the spices with the wet stuff and saute all vegetables in it. Then add the cubed tofu, continuing to add soy sauce with new ingredients. Add pre-cooked rice and turn the temperature way up and add a dash of sugar while mixing constantly so it does not burn. Garnish with avocado and flax, or whatever else!

    Add cashews last as they burn easily.

    The finished meal.