Pineapple Fried Rice
⭐⭐⭐⭐
A go-to meal prep option for me. I usually get three meals out of this recipe weekly with these proportions. To be honest, I am a bit lazy sometimes and don’t make the marinade, and just squirt in some soy sauce while cooking everything. Either way, though this meal is super tasty and relatively easy to prepare, earning it a 4/5.
Ingredients:
1 bag of frozen carrots + peas
1 cup of crushed cashews
a handful of raisins
1 can of diced pineapple
soy sauce
2 cups of brown rice
2 tbsp of minced garlic
1 tbsp of ginger
½ tsp of turmeric
1 tsp salt
2 tbsp of brown rice vinegar
Protein Options: tofu, chicken thigh
Instructions:
If making with tofu: Pat dry the tofu with a paper towel and cut into 1-inch cubes.
If making with chicken: using a clean knife and cutting board, dice the chicken into bite-sized pieces.
Cook the rice according to package directions.
Meanwhile, for the marinade, in a shallow container, whisk together the brown rice vinegar, garlic, ginger, salt, turmeric, and ¼ cup of water. Place tofu or diced chicken into the marinade, turning to coat, and let sit for 20 minutes (or just as long as you’re willing to wait, I suppose).
Heat a large nonstick skillet over high heat. Place tofu or chicken in a single layer on the skillet. Cook until browned and the minimum internal temperature is reached. Transfer ingredients to a cutting board to cool.
Add tofu/chicken, peas, carrots, and reserved marinade to the cooked rice. Mix well, then heat through over medium heat, stirring occasionally. Taste and adjust seasoning. Serve warm.
Special Instructions:
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