Dairy-Free Pineapple Fried Rice
Bursting with vibrant flavors and a tropical twist, Dairy-Free Pineapple Fried Rice is a quick and wholesome dinner that's perfect for busy weeknights. With fluffy jasmine rice, sweet pineapple chunks, crisp bell peppers, and a fragrant blend of curry powder, freshly grated ginger, and garlic, this dish delivers a delightful balance of sweet and savory. Tossed in soy sauce and sesame oil, and finished with bright lime juice and fresh cilantro, this dairy-free recipe is packed with colorful veggies like carrots and peas, making it as nutritious as it is delicious. Ready in just 35 minutes, this fried rice is ideal for those seeking a flavorful plant-based option that’s easy to customize. Serve it hot with lime wedges for a zesty finishing touch, and enjoy a healthy homemade meal that rivals takeout!
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Recipe Information
Ingredients
- 4 cups cooked jasmine rice
- 1 cup pineapple chunks
- 1 medium red bell pepper
- 4 stalks green onions
- 1 cup frozen peas
- 2 medium carrots
- 2 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cooking oil
- 1 teaspoon fresh ginger
- 1 teaspoon curry powder
- 1 whole lime
- 0.25 cup cilantro
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Prepare the vegetables: Dice the red bell pepper and slice the green onions, keeping the white and green parts separate. Peel and dice the carrots into small cubes. Mince the garlic and grate the ginger.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium heat. Add the white parts of the sliced green onions, minced garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the diced carrots and red bell pepper to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.
Increase the heat to medium-high and add the remaining tablespoon of cooking oil, followed by the cold cooked jasmine rice. Stir-fry, breaking up any clumps, for about 2 minutes.
Add the pineapple chunks, frozen peas, and curry powder to the mixture. Continue to stir-fry for an additional 2 minutes to heat everything through.
Pour in the soy sauce and sesame oil, stirring to coat the rice and vegetables evenly. Cook for another 1-2 minutes.
Season the fried rice with salt and black pepper according to taste. At this point, squeeze the juice from half of the lime over the rice and give it a final toss.
Remove the skillet from heat and garnish the fried rice with the green parts of the scallions and chopped cilantro.
Serve the Pineapple Fried Rice hot, with lime wedges on the side for an extra zing.
Nutrition Facts
Calories |
2130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3505 mg | 152% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 46.0 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2095 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
