Vegan Sweet and Sour Rice
Discover a burst of flavor with Vegan Sweet and Sour Rice, a vibrant, plant-based dish that's as satisfying as it is wholesome. Featuring fluffy jasmine rice as its base, this recipe pairs fresh, crisp vegetables—like bell peppers, snap peas, and carrots—with juicy pineapple chunks and a silky homemade sweet and sour sauce made from pineapple juice, soy sauce, maple syrup, and rice vinegar. The tangy sauce is thickened to perfection with a cornstarch slurry, creating a luscious coating for the stir-fried veggies. Ready in under an hour, this gluten-free and dairy-free recipe is ideal for weeknight dinners or meal prep. Garnish with scallions and sesame seeds for an extra layer of texture and flavor. Serve warm and enjoy a quick, nutritious meal that's packed with colorful ingredients!
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Recipe Information
Ingredients
- 1 cup jasmine rice
- 2 cups water
- 3 tablespoons soy sauce (tamari for gluten-free)
- 1 cup pineapple juice
- 3 tablespoons rice vinegar
- 2 tablespoons ketchup
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 2 tablespoons sesame oil
- 1 medium red bell pepper
- 1 medium green bell pepper
- 2 medium carrots
- 1 cup snap peas
- 1 cup pineapple chunks (fresh or canned, drained)
- 2 stalks scallions (green onions)
- 1 tablespoon sesame seeds (optional for garnish)
Instructions
Rinse the jasmine rice under cold water to remove excess starch, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and set aside, fluffing with a fork before serving.
In a small bowl, prepare the sweet and sour sauce by whisking together the soy sauce, pineapple juice, rice vinegar, ketchup, and maple syrup. Set aside.
In a separate small bowl, mix the cornstarch and 2 teaspoons of water to create a smooth slurry. Set aside.
Prep the vegetables: deseed and dice the red and green bell peppers, peel and cut the carrots into thin slices, and trim the ends of the snap peas. Slice the scallions for garnish and set aside.
Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the diced carrots and stir-fry for 3 minutes. Then, add the bell peppers and snap peas. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still vibrant and crisp.
Add the pineapple chunks to the skillet and stir-fry for 1 more minute to warm them through.
Pour the sweet and sour sauce into the skillet and bring to a simmer. Stir the cornstarch slurry into the sauce while it simmers, and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
Serve the sweet and sour vegetables over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds, if desired. Enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 27.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 468 mg | 10% | |
*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.
