Thai Fried Rice
This Thai-style dish is loaded with veggies, spices, and tofu for that perfect replication of traditional fried rice without oil or eggs. It’s a perfect use for leftover rice-but sometimes I deliberately make a double batch of rice so I can whip up this easy and delicious dish the next day.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Entree
- Cuisine: Asian
Ingredients
- 1 onion, diced
- 2 teaspoons grated ginger or ginger paste
- 4 garlic cloves, minced
- 1/4 teaspoon ground turmeric
- 7 ounces extra-firm tofu, drained and crumbled
- 1 1/2 cups fresh, canned, or (thawed) frozen diced pineapple
- 1 red bell pepper, seeded and small diced
- 1 carrot, small diced
- 3/4 cup sliced green onions
- 1 cup fresh or (thawed) frozen peas
- 1/4 cup low-sodium tamari or soy sauce
- 1 tablespoon pure maple syrup (or other liquid sweetener)
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha
- 3 cups cooked and chilled brown or white rice
- 1/4 cup chopped fresh cilantro
- 1/2 cup peanuts
- Lime wedges for serving
Instructions
- In a large skillet, saute the onion in a small amount of water over medium-high heat. Add the ginger, garlic, turmeric, and crumbled tofu and continue to saute until well combined. Add the pineapple, bell pepper, carrot, green onions, and peas and stir-fry for 3-4 minutes, adding more water as needed.
- Add the tamari or soy sauce, maple syrup, lime juice, and sriracha and mix well.
- Add the cooked rice, turn the heat down to medium-low, and cook until the rice is heated through. Serve warm, topped with the cilantro and peanuts, with lime wedges on the side for squeezing.
Notes
Tips & Hints: Feel free to add or substitute your favorite seasonal veggies, such as corn, chopped kale, asparagus, tomatoes, broccoli, or cabbage.
Find it online: https://plantpurecommunities.org/main-entrees/thai-fried-rice-2/