[Vegan] Pineapple Fried Rice

This dish has become one of our staples — it’s what I order from our favorite little Thai restaurant whenever we go, and I’ve since started making it at home (without the egg).  Super simple, filling, yet light and refreshing!  We recently made the big SPRING SWITCH to long grain brown rice (a big deal in our household) — and this dish was even more delightful last night.

Pineapple Fried Rice (with tofu):

1/4 onion, sliced thinly and then into half moons
6 cloves of garlic, minced
1 (15 oz) can of pineapple chunks (drain off *most* of the liquid)
1/2 package of tofu, drained & cut into cubes or small rectangles
2 cups of cooked brown rice
olive oil
black pepper (to taste)
and shoyu or tamari (to taste)

Saute the onions in olive oil until they are clear, then add in the garlic & tofu — turn up the heat and brown the tofu to your desired amount, adding olive oil as needed.  Once the tofu is as fried as you’d like it, add the pineapple with a *little* (about 1/4 cup) of its liquid, and a couple of tablespoons of tamari/shoyu to taste.  Let this cook together for a few minutes to get the flavor into the tofu.  When the liquid has cooked down some, add the rice, and fry at a high temperature until browned the way you like it!