Fried Pineapple Rice Vegan
Elevate your mealtime with this vibrant and flavor-packed Vegan Fried Pineapple Rice! Bursting with colorful veggies like carrots, red bell peppers, and peas, this dish gets a tropical twist from juicy, fresh pineapple chunks. Made with day-old jasmine rice for the perfect texture, it's seasoned with a fragrant blend of curry powder, soy sauce, and sesame oil, creating a delightful balance of sweet, savory, and aromatic flavors. Quick to prepare in just 30 minutes, this recipe is entirely plant-based, gluten-free (with tamari), and perfect for weeknight dinners or meal prep. Garnish with crunchy cashews and a squeeze of fresh lime for a satisfying dish that's as delicious as it is eye-catching. Your go-to recipe for vegan fried rice just got a tropical makeover!
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Recipe Information
Ingredients
- 3 cups Cooked jasmine rice (day-old preferred)
- 1 cup Fresh pineapple, diced
- 1 medium Carrot, finely chopped
- 0.5 cup Frozen peas, thawed
- 1 medium Red bell pepper, diced
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 tablespoon Sesame oil
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 1 teaspoon Curry powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 0.25 cup Cashews (optional, for garnish)
- 1 whole Lime wedges (optional, for serving)
Instructions
Ensure you are using day-old, cold jasmine rice for the best texture. If freshly cooked, spread the rice on a tray to cool completely before using.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the diced carrot, red bell pepper, and thawed peas. Stir-fry for 3-4 minutes until the vegetables start to soften.
Push the vegetables to one side of the skillet. Add the remaining 1 tablespoon of neutral oil to the empty space, then add the cold jasmine rice.
Sprinkle curry powder evenly over the rice and mix it thoroughly into the rice, ensuring it is evenly coated with the seasoning.
Stir the rice and vegetables together, then add the diced pineapple and sliced green onions. Toss to combine.
Drizzle the soy sauce (or tamari) and sesame oil over the rice mixture. Stir well to evenly distribute the flavors.
Season with salt and pepper to taste. Continue stir-frying for another 3-4 minutes, allowing the rice to absorb all the flavors and develop a slight crispness.
Remove the skillet from heat. If using, sprinkle cashews on top for added texture and crunch.
Serve hot with lime wedges on the side for a burst of freshness. Enjoy your Vegan Fried Pineapple Rice!
Nutrition Facts
Calories |
1725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4922 mg | 214% | |
| Total Carbohydrate | 297.8 g | 108% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 38.0 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1701 mg | 36% | |
*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.
