Soy-Free Sweet and Sour Rice
Discover the perfect balance of tangy and sweet with this Soy-Free Sweet and Sour Rice recipe, a delightful twist on a classic favorite tailored for those avoiding soy-based ingredients. This vibrant dish combines fluffy jasmine rice, crisp bell peppers, and sweet pineapple chunks in a luscious homemade sweet and sour sauce made with pineapple juice, apple cider vinegar, honey (or maple syrup for a vegan alternative), and ketchup. Quick and simple to prepare in under 40 minutes, it’s ideal for busy weeknights or casual gatherings. The colorful mix of sautéed vegetables and the velvety, thickened sauce makes every bite burst with tropical flavors, while the optional green onion garnish adds a fresh finishing touch. Perfect as a standalone meal or paired with your favorite protein, this soy-free adaptation of sweet and sour rice is guaranteed to please.
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Recipe Information
Ingredients
- 1 cup Jasmine rice (or any medium-grain rice)
- 2 cups Water
- 1.5 cups Pineapple juice (unsweetened)
- 0.25 cup Apple cider vinegar
- 3 tablespoons Honey (or maple syrup for vegan option)
- 3 tablespoons Ketchup
- 1 tablespoon Cornstarch
- 2 tablespoons Cold water
- 1 cup Bell peppers (any color), diced
- 1 medium Carrot, julienned or thinly sliced
- 0.5 cup Red onion, diced
- 0.5 cup Canned pineapple chunks (in 100% juice)
- 2 tablespoons Cooking oil (such as avocado or olive oil)
- 0.5 teaspoon Salt
- 2 stalks Green onions, sliced (optional, for garnish)
Instructions
Rinse the rice under cool water until the water runs clear, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15-18 minutes or until tender. Once cooked, fluff with a fork and set aside.
In a small mixing bowl, whisk together pineapple juice, apple cider vinegar, honey or maple syrup, and ketchup to create the sweet and sour sauce.
In another small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Set aside.
In a large skillet or wok, heat cooking oil over medium heat. Add diced bell peppers, carrots, and red onion. Sauté for 5-6 minutes until the vegetables are tender but still crisp.
Stir in the canned pineapple chunks along with the prepared sweet and sour sauce. Allow the mixture to come to a gentle simmer.
Pour in the cornstarch slurry and stir continuously for 1-2 minutes, or until the sauce thickens to your desired consistency. Season with salt as needed.
Add the cooked rice to the skillet and stir until the rice is evenly coated with the sauce and mixed with the vegetables and pineapple.
Remove from heat and garnish with sliced green onions, if desired. Serve warm and enjoy your soy-free sweet and sour rice!
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 124.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1465 mg | 31% | |
*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.
