Pineapple Curry Fried Rice

By weavincanuck

Ingredients

• 2.5 cups cooked brown rice
• 1 cup cashews
• 1/4 cup dried cranberries
• 4 oz seitan or tofu chopped and browned
• 4 green onions
• 1 yellow onion
• 1 cup pineapple
• 1/4 cup pineapple juice
• 2 T olive oil
• 2 tsp toasted sesame oil
• 2 garlic cloves
• 1 T brown sugar
• juice of 1 lemon
• 3 T soy sauce
• 2 tsp grated ginger
• 1/4 tsp salt
• 1/2 small Serrano chili seeded or 1/2 tsp red pepper flakes
• 1-2 tsp curry powder (mild with lighter body is preferable)
• 1/4 cup packed cilantro, chopped

Details

Servings 1
Adapted from saltbird.com

Preparation

Step 1

In a small bowl, stir together the soy sauce, pineapple juice, brown sugar, lemon juice, and salt

Over medium high heat, heat oil in a large wok or sauté pan.

Cook diced tofu in oil for 4-5 minutes until browned and bouncy.  Remove from heat and set aside.

Add sesame oil, curry powder, garlic, ginger, green onions, and pepper or red pepper flakes and stir for 2-3 minutes until fragrant

Pour in dressing mixture to pan, stir to mix.  Add rice, tofu, pineapple, cashews and cranberries

Stir for about 8 minutes until heated through

Remove from heat and stir in cilantro.