Asian Recipes
Some of you may recognize this Vegan Pineapple Fried Rice recipe already. I originally published it in 2016 and it's been a popular recipe on my site ever since.
It's also very popular in our house and it's on heavy rotation along with my Potato Leek Soup and Avocado Black Bean Corn Salad.
Well, I've made some small changes to the recipe over the years, and I think it's time to share them. Along with fresh new photos, too!
Here are the changes I made to amp things up:
To amp up the savory flavor, I added Curry Powder and increased the amount of Tamari. If you thought this meal was addictive before, wait until you try it now. Curry powder for the win!
I also amped up the ginger amount and added fresh-cut cilantro to the finished dish. It added a little more brightness and zest to the flavor profile. It's mouth-watering good!
I'm very happy with these subtle changes, and I hope you'll love them too!
How to Make Pineapple Fried Rice
It's so easy! Here's what you'll need to do:
STEP 1: Sauté the onions in oil until softened and slightly browned.
TIP: if food starts to stick to the pan, you can splash in a little vegetable broth to deglaze.
STEP 4: Now add the rice, thawed peas, and green onion.
STEP 6: Taste for seasoning and add more if needed.
STEP 7: Serve and top with green onions, fresh-cut cilantro, and roasted cashews. You can also add Sriracha for an extra kick!
What's the best rice to use for Pineapple Fried Rice?
I like to use medium-long grain rice, but most will work fine. I'll just use whatever I have available and this time I used Mahatma White Rice and it worked perfectly!
This dish works best with cold, day-old rice because it’s drier than freshly cooked and it will keep a firmer texture. You can cook it the night before and refrigerate overnight (or at least 6-8 hours). It will still be tasty if you haven't chilled the rice, but the texture will be a lot softer than typical fried rice.
So easy, right? Enjoy!!
Vegan Pineapple Fried Rice (Gluten-Free)
Ingredients
▢ 2 tablespoons coconut oil (or preferred cooking oil)
▢ 1 small red onion , diced
▢ 3 cloves garlic , minced
▢ 1 tablespoon fresh ginger , grated
▢ ½ teaspoon crushed red pepper (optional)
▢ 1 cup carrots , peeled & diced (or matchstick)
▢ 1 ½ cups pineapple chunks , fresh or canned
▢ 3 cups cooked rice , chilled for 6-8 hours if possible
▢ ½ cup green onion , sliced + more for topping
▢ 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
▢ 1 ½ teaspoons curry powder
▢ ½ cup frozen peas , thawed
Optional toppings
▢ ½ cup roasted cashews
▢ ¼ cup cilantro , chopped
Instructions
1. Whisk the tamari and curry powder together. Set aside.
2. Heat coconut oil in a large pan or wok over medium heat. Add onions and sauté for 2-3 minutes, until softened.
3. Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)
4. Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
5. Add tamari, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.
6. Remove from heat and serve with optional toppings. Enjoy!
This recipe and image sources are referred in website: Veganhuggs.com. Thanks so much!
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