Vegetarian Sweet and Sour Rice
Colorful, flavorful, and completely plant-based, this Vegetarian Sweet and Sour Rice is the ultimate quick and healthy dinner option. Combining tender stir-fried veggies like bell peppers, carrots, and snap peas with juicy pineapple chunks, it’s tossed in a tangy homemade sweet and sour sauce made with pineapple juice, soy sauce, and a hint of brown sugar for the perfect balance of flavors. This dish is ready in just 35 minutes, making it an ideal weeknight meal that's both nutritious and satisfying. Serve it as a vibrant standalone dish or pair it with your favorite plant-based protein for a complete meal. Garnished with green onions and sesame seeds for a finishing touch, this recipe is a delightful fusion of flavors that's sure to become a household favorite. Perfect for fans of quick stir-fry recipes, vegetarian cuisine, and anyone looking to elevate their rice game with a punch of zesty goodness!
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Recipe Information
Ingredients
- 3 cups cooked white or brown rice
- 1 cup pineapple chunks (canned or fresh)
- 0.5 cup pineapple juice (from the canned pineapple or fresh)
- 1 red bell pepper
- 1 green bell pepper
- 1 medium carrot
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 3 tablespoons low-sodium soy sauce or tamari (for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 3 tablespoons ketchup
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions (optional, for garnish)
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Prepare the rice ahead of time according to package instructions if not already cooked. Set aside.
Wash and chop the vegetables: dice the bell peppers, slice the carrot into thin matchsticks, and trim the snap peas.
In a small bowl, whisk together the pineapple juice, soy sauce, rice vinegar, light brown sugar, ketchup, cornstarch, and water until smooth. This is your sweet and sour sauce.
Heat a large skillet or wok over medium-high heat, then add the vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Cook for 30 seconds or until fragrant.
Add the carrots, bell peppers, and snap peas to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender but still crisp.
Stir in the pineapple chunks and pour the sweet and sour sauce over the vegetables. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the vegetables evenly.
Add the cooked rice to the skillet and mix well, ensuring the rice is fully coated with the sauce and combined with the vegetables.
Cook for an additional 2 minutes, stirring frequently, to heat the rice through.
Taste and adjust seasoning if necessary, adding more soy sauce for saltiness or a pinch of sugar for sweetness.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve warm and enjoy your Vegetarian Sweet and Sour Rice!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 441 mg | 19% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 22.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 424 mg | 9% | |
*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.
