Polynesian fried rice

Fried rice is a quick, simple way to use up leftover rice, and this recipe is no exception! It’s super tasty and easy to make! Give it a try, and if you post to Instagram use #plantbasedartist! I’d love to see your creations 🙂


2 teaspoons cooking oil of choice

1/2 block (14oz) tofu (firm or extra firm, crumbled)

1/2 cup diced bell pepper

1/2 cup cherry tomatoes, halved

1/2 cup diced fresh pineapple (frozen would also work)

2 cups precooked rice (I used a short grain brown rice that I had cooked a few minutes under package instruction cooking time and cooled in the refrigerator)

1 teaspoon sambal oelek (chili paste)

1 tablespoon coconut aminos (substitute low sodium soy sauce or tamarin)

2 teaspoons low sodium soy sauce

1 1/2 teaspoon rice vinegar

1/4 teaspoon turmeric

1/2-3/4 teaspoon cumin coriander powder

1/2 cup roasted cashews, roughly chopped

salt if needed, to taste (leave this out if using regular soy sauce)


heat cooking oil at medium-high heat and add the crumbled tofu. cook until brown and add the bell peppers, and tomatoes. cook until lightly browned and cooked to desired tenderness. add the pineapple and rice and stir to combine. add the sambal, coconut aminos, soy sauce, rice vinegar, turmeric and cumin coriander powder (if desired, whisk together the ingredients in a separate bowl before adding). toss thoroughly and cook for an additional couple minutes. adjust seasoning to taste and add roasted cashews. plate with additional chopped cashews if desired and enjoy!

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