Vegan Pineapple Fried Rice

Vegan Pineapple Vegetable Fried Rice is a delightful dish that offers a harmonious balance of sweet, savory, and umami flavors. This dish is vibrant, colorful, and loaded with a variety of vegetables, making it both nutritious and visually appealing. It’s perfect for a quick lunch, dinner, or even a side dish for a larger meal. The addition of fresh pineapple gives it a tropical twist, while the soy sauce and spices bring in the classic Asian flavors. This recipe is not only vegan but also gluten-free if you use tamari instead of soy sauce, making it suitable for a wide range of dietary preferences.

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

• 2 cups cooked jasmine rice (preferably chilled)
• 1 cup fresh pineapple chunks (or canned, drained)
• 1/2 cup frozen peas (thawed)
• 1/2 cup diced carrots
• 1/2 cup diced red bell pepper
• 1/4 cup diced onion
• 1/2 cup broccoli florets
• 3 cloves garlic (minced)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil (or any neutral oil)
• 1/2 teaspoon ground turmeric (for color)
• 1/4 teaspoon chili flakes (optional, for a bit of heat)
• 2 green onions (chopped, for garnish)
• 1/4 cup roasted cashews or peanuts (optional, for crunch)
• Salt and pepper to taste
• Lime wedges (for serving)
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  Instructions

  1. Prepare the Rice
  If you haven’t done so already, cook the jasmine rice according to the package instructions. For best results, use cold, day-old rice as it helps achieve the perfect texture for fried rice. If using freshly cooked rice, spread it out on a tray to cool and dry slightly.

  2. Cook the Vegetables
  Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced onions and cook until they become translucent.

  3. Stir-Fry the Vegetables
  Add the diced carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry the vegetables for about 5-7 minutes until they start to soften. You want them to be tender but still crisp.

  4. Add Pineapple and Peas
  Stir in the pineapple chunks and thawed peas. Cook for another 2-3 minutes until the pineapple is slightly caramelized and the peas are heated through.

  5. Incorporate the Rice
  Push the vegetables to the side of the skillet and add the cold rice to the center. Sprinkle the turmeric over the rice and stir to evenly distribute the color. Pour the soy sauce over the rice, and stir everything together until well combined. Make sure the rice is evenly coated and heated through.

  6. Season and Garnish
  Add the chili flakes (if using), and season the fried rice with salt and pepper to taste. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld together.

  7. Serve
  Remove the skillet from the heat and garnish the fried rice with chopped green onions and roasted cashews or peanuts for an added crunch. Serve with lime wedges on the side for a fresh burst of flavor.

  8. Enjoy!
  Serve the vegan pineapple fried rice hot, either as a main dish or alongside other favorite vegan dishes. It’s delicious on its own, and the perfect balance of sweet, savory, and a touch of spice.

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