Vegan Pineapple Fried Rice
Bursting with vibrant flavors and wholesome ingredients, Vegan Pineapple Fried Rice is a tropical delight that's perfect for a quick and satisfying meal. This recipe combines fluffy brown rice with juicy pineapple chunks, crisp bell peppers, tender green peas, and aromatic ginger and garlic, all stir-fried to perfection in coconut oil. The addition of toasted cashews provides a delightful crunch, while fresh lime juice and cilantro brighten each bite. Infused with a savory touch of low-sodium soy sauce and sesame oil, this colorful dish is entirely plant-based and gluten-free, making it a versatile option for any diet. Ready in just 50 minutes, this pineapple fried rice is an ideal choice for meal prep, weeknight dinners, or entertaining guests with a nutritious and flavor-packed vegan recipe.
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Recipe Information
Ingredients
- 2 cups brown rice
- 4 cups water
- 1 cup pineapple chunks, fresh or canned
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 cup green peas, fresh or frozen
- 3 stalks green onions, chopped
- 1 teaspoon ginger, fresh and grated
- 3 garlic cloves, minced
- 3 tablespoons soy sauce, low-sodium
- 1 tablespoon sesame oil
- 0.5 cup cashews, toasted
- 1 lime, juiced
- 0.25 cup cilantro, chopped
- 2 tablespoons coconut oil
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
Instructions
Rinse the brown rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is cooked and water is absorbed.
While the rice is cooking, prepare the vegetables and other ingredients: dice the carrot and red bell pepper, chop the green onions, grate the ginger, and mince the garlic.
In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute, or until fragrant.
Add the diced carrot, red bell pepper, and green peas to the skillet. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are just tender.
Stir in the pineapple chunks and cook for an additional 3 minutes, allowing the pineapple to caramelize slightly.
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Drizzle the soy sauce and sesame oil over the rice, stirring everything together to combine well.
Sprinkle the toasted cashews over the top and stir them into the rice mixture.
Squeeze the lime juice over the fried rice, and season with black pepper and salt. Adjust any seasonings to taste.
Remove the skillet from the heat, and stir in the chopped green onions and cilantro.
Serve the Vegan Pineapple Fried Rice hot, optionally garnished with additional cilantro or lime wedges.
Nutrition Facts
Calories |
1570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 194.8 g | 71% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 49.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2412 mg | 51% | |
*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.
