Dairy-Free Sweet and Sour Rice
Dive into the vibrant and flavorful world of Dairy-Free Sweet and Sour Rice, a wholesome and delicious meal that's perfect for weeknight dinners or meal prep! This quick and easy recipe combines tender long-grain white rice with a medley of colorful vegetables like carrots, red and green bell peppers, and juicy pineapple chunks for a satisfying, nutrient-packed dish. The tangy and slightly sweet homemade sauce, made with soy sauce, rice vinegar, ketchup, and brown sugar, brings the perfect balance of flavors, while a cornstarch slurry ensures a restaurant-quality thickness. Completely dairy-free and customizable for gluten-free diets, this dish is ready in just 40 minutes and can easily be garnished with fresh scallions and sesame seeds for a touch of flair. Serve it as a standalone meal or pair it with your favorite protein for an irresistible Asian-inspired feast!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 2 cloves minced garlic
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons scallions, sliced (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Rinse the rice thoroughly under cold water to remove excess starch. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce the heat to low. Simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, ketchup, and brown sugar until combined. In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set both aside.
Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the diced carrots, red bell pepper, and green bell pepper to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Stir in the pineapple chunks and pour the prepared sweet and sour sauce into the skillet. Allow the mixture to come to a gentle simmer.
Slowly add the cornstarch slurry to the skillet while stirring. Cook for 2-3 minutes until the sauce thickens to your desired consistency.
Add the cooked rice to the skillet and toss gently to combine it with the vegetables and sauce. Cook for an additional 2 minutes to heat through.
Serve warm, garnished with sliced scallions and sesame seeds, if desired.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 145.8 g | 53% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 59.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1578 mg | 34% | |
*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.
