Fried Rice


  • 2c cooked rice (cooked with 1/4 strength veg. broth)
  • 1/2c small pineapple wedges
  • 1/3c pineapple juice (from canned pineapple. Disregard if using fresh)
  • 1/4c cashews
  • 1/2c diced fake ham
  • 1T grapeseed oil*
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped finely
  • 1 inch ginger, chopped finely
  • 2 carrots, diced
  • 4-6 mushrooms, diced
  • 1/3c broccoli flourettes, chopped small
  • 1/3c cauliflower flourettes, chopped small
  • 1/4c peas
  • 1/4c corn
  • 1 egg, whisked well
  • 3T tamari
  • 2T vegetable broth
  • 1/2t veg. worschestershire sauce
  • 1-2t toasted sesame oil (to taste)


  1. Heat wok on medium-low. In a dry pan, quickly fry fake hame until charred on each side, and then remove from pan. Repeat with fake cashews. Then repeat with pineapple wedges. (In a separate bowl, you should now have prepared pineapple, ham, and cashews.)
  2. Heat grapeseed oil in the wok and sautee onion until translucent. Then add garlic and ginger, making sure not to burn. Fry until golden. And mushrooms, if using, and sautee until most of the mushroom liquid is absorbed.
  3. Add cooked rice, 1T tamari, and half the pineapple juice to pan and mix well. Fry for 5 minutes, stirring occasionally, to ensure distribution of oil/liquids.
  4. Add carrots, broccoli, and cauliflower, and mix well. Add another 1T of tamari, ensure heat is at medium/medium-low, and place lid on the wok for 1-2 minutes to cook vegetables.
  5. Remove lid just before vegetables are cooked, add remaining ingredients (including those prepared in step 1), and stir fried rice. Flavour with worschestershire sauce, remaining pineapple juice, and, if needed, up to 2T vegetable broth and another 1T of tamari. (If you prefer crispier rice, add up to 1T grapeseed oil). Fry until liquid is absorbed and rice is fried to taste.
  6. Make space in the centre of the pan and pour in 1 egg. Once cooked, roughly chop with spatula and mix into fried rice.
  7. Before serving, add 1-2t sesame oil (to taste) to pan and toss well.

  • Note: Grapeseed oil has a low food-absorption rate, which is why it's preferred. If using olive or canola oil, you may find you need to use a bit more.