Easy Vegan Pineapple Fried Rice

Looking for a quick, vibrant, and delicious meal that’s both healthy and plant-based? This Easy Vegan Pineapple Fried Rice is the answer! Packed with sweet, tangy pineapple, colorful vegetables, and crunchy cashews, it’s a perfect dish for busy weeknights or a tropical-themed dinner. Whether served as a main dish or side, this recipe will transport your taste buds to paradise.

What Is Pineapple Fried Rice?

Pineapple fried rice is a flavorful twist on the classic fried rice recipe, incorporating sweet pineapple chunks with savory soy sauce, aromatic spices, and fresh vegetables. Popular in Thai and other Asian cuisines, it offers a balance of sweet, savory, and tangy flavors. The vegan version swaps eggs and meat for plant-based ingredients, keeping it healthy yet satisfying.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 20 minutes with simple ingredients.
• Vegan and Gluten-Free Friendly: Easily adaptable for various dietary needs.
• Bursting with Flavor: Sweet pineapple, umami-rich soy sauce, and crunchy cashews.
• Perfect for Leftovers: Day-old rice works best, making it a great way to use up cooked rice.
• Customizable: Use your favorite vegetables or add a spicy kick with chili flakes.

Ingredients

• 2 cups cooked jasmine rice (preferably day-old)
• 1 tbsp coconut oil or vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup diced pineapple (fresh or canned)
• 1 cup mixed vegetables (peas, carrots, or bell peppers)
• 3 tbsp soy sauce or tamari (for gluten-free)
• 1 tsp curry powder (optional, for a flavor boost)
• ½ cup roasted cashews
• 2 green onions, chopped
• Lime wedges and fresh cilantro (for garnish)

Step-by-Step Instructions

Preparing the Ingredients

1. Ensure your rice is cooked and chilled for the best texture.
2. Dice the onion, garlic, pineapple, and your choice of mixed vegetables.

Cooking the Fried Rice

1. Heat the Oil
   In a large skillet or wok, heat the coconut oil over medium heat. Add the diced onion and minced garlic. Sauté for about 2 minutes until fragrant.
2. Cook the Vegetables and Pineapple
   Add the mixed vegetables and pineapple to the skillet. Stir-fry for 3-4 minutes until the vegetables soften and the pineapple caramelizes slightly.
3. Add the Rice and Seasonings
   Push the vegetables to one side of the skillet. Add the day-old rice, drizzling it with soy sauce and sprinkling curry powder if using. Stir everything together and cook for another 3-5 minutes until the rice is heated through.
4. Finish with Cashews and Green Onions
   Stir in roasted cashews and green onions. Mix well, then remove from heat.

Serving Suggestions

• Garnish with fresh cilantro and a squeeze of lime for brightness.
• Serve as a standalone meal or pair with tofu satay, spring rolls, or a light soup for a complete meal.

Storing and Freezing

Storage Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet with a splash of oil or water to maintain its texture.

Freezing Instructions

• Allow the fried rice to cool completely. Transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Recipe Variations

• Spicy Twist: Add chili flakes or sriracha for heat.
• Protein Boost: Toss in diced tofu, tempeh, or edamame.
• Nut-Free Option: Swap cashews for sunflower seeds or omit them altogether.
• Low-Carb Version: Use cauliflower rice instead of jasmine rice.

FAQs

Can I use freshly cooked rice instead of day-old rice?
Yes, but let the rice cool and dry out slightly to avoid clumping during cooking.

What other vegetables can I use?
Zucchini, broccoli, snap peas, or mushrooms work wonderfully in this recipe.

Can I make this dish oil-free?
Absolutely! Use a splash of vegetable broth for sautéing instead of oil.

This Easy Vegan Pineapple Fried Rice is a delightful way to enjoy a quick, healthy, and flavorful meal. With its perfect balance of sweet and savory flavors, it’s a crowd-pleaser that’s simple to customize. Try it today and bring a touch of the tropics to your table!

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