Nut-Free Sweet and Sour Rice
Discover the vibrant flavors of Nut-Free Sweet and Sour Rice, a dish that's as colorful as it is delicious! This easy-to-make recipe combines fluffy jasmine rice with a medley of sautéed vegetables, juicy pineapple chunks, and a tangy homemade sweet and sour sauce, all crafted without any nut-based ingredients—perfect for those with allergies. Featuring soy sauce (or tamari for a gluten-free option), rice vinegar, and a touch of brown sugar, the sauce strikes the perfect balance between sweet and tangy, complimenting the fresh crunch of bell peppers and carrots. Ready in just 40 minutes, this one-pan meal is ideal for busy weeknights and can be garnished with green onions for an added burst of flavor. Whether you're looking for a nut-free dinner idea or a veggie-packed rice dish, this recipe delivers wholesome, crowd-pleasing taste in every bite!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 1 large Red bell pepper, diced
- 1 large Green bell pepper, diced
- 1 medium Carrot, julienned or diced
- 1 cup Pineapple chunks (canned or fresh), drained
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 3 tablespoons Rice vinegar
- 3 tablespoons Ketchup
- 2 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 stalks Green onions, chopped (optional for garnish)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 3 cups of water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it steam for 5 minutes before fluffing with a fork.
While the rice cooks, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the diced red bell pepper, green bell pepper, and carrot. Stir-fry for 4-5 minutes until the vegetables begin to soften.
Add the minced garlic and pineapple chunks to the skillet and cook for an additional 2 minutes, stirring frequently.
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, and brown sugar to create the sweet and sour sauce.
Pour the sauce over the vegetable mixture in the skillet. Stir well to coat the vegetables and pineapple evenly.
In a separate small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the skillet, stirring constantly, to thicken the sauce. Allow it to cook for 1-2 minutes until the sauce reaches your desired consistency.
Once the sauce has thickened, add the cooked rice into the skillet and gently fold it into the sweet and sour mixture until everything is well combined.
Taste and adjust seasoning if needed. Garnish with chopped green onions if desired and serve immediately.
Nutrition Facts
Calories |
1088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 67.5 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 225 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1733 mg | 37% | |
*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.
