Vegan Pineapple Fried Rice Recipe (2024)

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Easy vegan pineapple fried rice made with perfectly stir fried veggies, a simple sweet and savory tamari sauce and tons of flavor. Healthy, filling, gluten free and makes perfect leftovers.

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Pineapple Fried Rice

Here’s to the perfect back pocket weeknight meal! Rain or shine, you know that a comforting bowl of pineapple vegetable packed vegan fried rice delivers like a boss!

Having fresh tropical fruit available year round I like to make use of it in some savory dishes as well. Not to worry if you don’t happen to live in the Tropics you can most certainly pick up some frozen pineapple at the grocery store for this dish.

About the Rice

Most any plain leftover chilled rice can be used here. I prefer to use a nutritious whole grain brown rice, sometimes short grain sometimes long grain depending what I have in the pantry. Black and red rice is also nice, we avoid all white rice so I never even have any in the kitchen anyways. It’s best to cook it the night before ands it as needed throughout the week.

The Pineapple

Fresh is best they say when it comes to pineapple but really frozen is just as good. Remember to thaw it out first of course and allow the juices to drain away so you can get a nice caramelization on the pineapple chunks while stir frying it.

About the Veggies

I love the combo of sweet bell peppers, red onion, purple cabbage and green peas. The flavors perfectly compliment the sweetness of the caramelized pineapple here, however there are many are delicious variations that will work here. Think broccoli, mushrooms, carrots, green string beans, whatever veggies rock your taste buds.

Stir-Fry Sauce

A simple mixture of tamari sauce, maple syrup, a touch of garlic and a little pinch of ginger. Add some heat with chili flakes or a little hot sauce, whichever you prefer.

Add In Ideas

  • tofu scramble for an egg-free eggy flavor
  • roasted broccoli or cauliflower wings
  • crispy tofu nuggets
  • peanut tofu
  • mung beans or green beans
  • smoky tempeh bits
  • sweet and sour tofu
  • soy curls carnitas
  • chickpeas or mushrooms
  • vegan chicken.

FAQ

  • What is fried rice? A rice dish of Chinese origins where leftover rice is mixed with stir fried vegetables and sauce to create a brand new hearty dish.
  • How do I make it oil-free WFPB and Plantricious compliant? Since we are using brown rice already (not white) all you need to adapt is to stir fry / sautee your veggies with a little drop of water or veggie broth instead of oil.
  • Can I make it soy free? Definitely, simply replace the tamari sauce with equal parts of coco aminos and don’t add any tofu to the recipe. Alternatively you can use this peanut sauce or make for my peanut noodle salad.

how to make vegan pineapple fried rice

  • STEP 1: Start with a hot cast iron skillet that has been seasoned well, this way you won’t need to even use any oil. Quickly sir-fry / the pineapple chunks until little caramelization takes place. Once the desire color is achieved transfer to a bowl.
  • STEP 2: Add the bell pepper and onion to the hot skillet stirring quickly until they start to get some color. Work quickly and take good care not to burn anything. If you feel the pan is getting too hot and anything sticks just add a little splash of water to get things moving. Scoop put the onion and pepper and reserve together with the pineapple.
  • STEP 3: In the same skillet add the purple cabbage and stir fry just a minute or so until it starts to wilt. Move it to the side and add a little drop of oil (use water for WFPB & Plantricious diets) and add the garlic. Cook until just fragrant quickly stirring so it won’t burn.
  • STEP 4: Add the cooked rice to the skillet together with the green peas and pour in the sauce. Remove from heat and the reserve veggies gently mixing everything.
  • STEP 5: Sprinkle in some fresh cilantro, scallions and sesame seeds and enjoy!

Rice Storage + Reheating

Rice dishes make really great leftovers that are easily stored up to 5 days in a lidded glass container. Can be reheated on the stove top on low heat adding a little bit of water or veggie stock to get things moving. A microwave works in a pinch as well, just don’t reheat in plastic.

Vegan Pineapple Fried Rice Recipe (9)

5 from 6 votes

Vegan Pineapple Fried Rice

Easy vegan pineapple fried rice made with perfectly stir fried veggies, a simple sweet and savory tamari sauce and tons of flavor. Healthy, filling, gluten free and makes perfect leftovers.

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Ingredients

  • 4-5 cups brown rice cooked and chilled
  • 2 cups pineapple chunks fresh or frozen
  • 1 red bell pepper diced
  • 3/4 cup green peas (frozen & thawed in hot water)
  • 1 cup purple cabbage shredded
  • 1/2 red onion diced
  • 3 cloves garlic minced

Stir Fry Sauce

Garnishes: scallions, sesame seeds, lime wedges, fresh cilantro, fresh chili peppers.

    US Customary - Metric

    Instructions

    • In a small bowl whisk together all the stir-fry sauce ingredients and set aside.

    • Start with a hot cast iron skillet that has been seasoned well, this way you won’t need to even use any oil. Quickly sir-fry / the pineapple chunks until little caramelization takes place. Once the desire color is achieved transfer to a bowl. (If you don't have a seasoned cast iron skillet use whatever skillet you have available with a drizzle of sesame oil or a drop of water).

    • Add the bell pepper and onion to the hot skillet stirring quickly until they start to get some color. Work quickly and take good care not to burn anything. If you feel the pan is getting too hot and anything sticks just add a little splash of water to get things moving. Scoop out the onion and pepper and reserve together with the pineapple.

    • In the same skillet add the purple cabbage and stir fry just a minute or so until it starts to wilt. Move it to the side and add a little drop of oil (use water for WFPB & Plantricious diets) and add the garlic. Cook until just fragrant quickly stirring so it won’t burn.

    • Add the cooked rice to the skillet together with the green peas and pour in the sauce. Remove from heat and add in the reserve veggies gently mixing everything.

    • Sprinkle in some fresh cilantro, scallions and sesame seeds and enjoy with a fresh squeeze of lime!!

    Video

    Notes

    • To make it oil-free WFPB and Plantricious compliant all you need to adapt the recipe is to stir fry / sautee your veggies with a little drop of water or veggie broth instead of oil. Make sure to use a whole grain rice like brown, black or red.
    • Make it soy-free by replacing the tamari sauce with equal parts of coco aminos and don’t add any tofu to the recipe. Alternatively you can use this peanut sauce i make for my ramen noodle salad.

    Nutrition

    Calories: 557kcal | Carbohydrates: 119g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 410mg | Potassium: 633mg | Fiber: 7g | Sugar: 17g | Vitamin A: 966IU | Vitamin C: 50mg | Calcium: 81mg | Iron: 3mg

    Course: Main Course

    Cuisine: Chinese

    Keyword: fried rice, plant based, vegan,, wfpb

    Servings: 6 people

    Calories: 557kcal

    Author: Florentina

    Plant-Based Recipes:

    Vegan Pineapple Fried Rice Recipe (2024)

    FAQs

    What is the secret ingredient to restaurant fried rice? ›

    Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

    What makes Chinese fried rice taste so good? ›

    To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

    What is the secret to non mushy fried rice? ›

    1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

    Why does homemade fried rice not taste like restaurant? ›

    In fact, the use of classic Chinese sauces is exactly what makes takeout fried rice so incredibly moreish. Key amongst these is soy sauce. By adding soy sauce during cooking chefs are adding both salt and umami to the fried rice which, unsurprisingly, greatly improves the dish's overall flavor.

    What is the difference between fried rice and Chinese fried rice? ›

    The usage of rice

    But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

    What oil does Chinese restaurants use? ›

    Peanut oil: This is a popular choice due to its high smoke point (important for stir-frying) and its slightly nutty flavor that complements many Chinese dishes. Lard: Traditionally used for its richness and savory taste, lard is still used in some restaurants, especially for simple dishes where it adds depth of flavor.

    How to make fried rice taste like the restaurants? ›

    How can you get that “taste” of fried rice from restaurants? The three main flavorings in most Chinese foods seem to be soy sauce, ginger and sesame oil. First you need cold rice. Then toss it with some soy sauce and let it sit in the fridge.

    Do Chinese people put soy sauce in fried rice? ›

    The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic.

    What is fried rice syndrome? ›

    Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

    Is sesame oil necessary for fried rice? ›

    You can also use day-old brown rice, however it will create a less-authentic taste and texture, even though it's still delicious. Sesame oil. I do not recommend omitting or substituting the sesame oil in this recipe. It is key to the authentic flavor of this dish.

    Does rice need to be cold for fried rice? ›

    1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

    What is the flavor enhancer in fried rice? ›

    There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

    What is the fried rice controversy? ›

    The controversial account has it that Mao Anying, an officer in the People's Liberation Army, disobeyed orders to take shelter during the air raid. Instead, the hungry young man fired up a stove to make egg fried rice, which sent smoke into the air and gave away his position to enemy jets.

    Do Chinese restaurants use butter in fried rice? ›

    That's one of the major differences between how Chinese and Japanese restaurants prepare fried rice. Whereas the former only uses oil, the latter cooks leftover grains with butter (plus soy sauce).

    How do you make fried rice taste like restaurant? ›

    To get restaurant-quality fried rice at home, it's essential to use aromatics, a group of vegetables and herbs that are so named because they lend your dish a distinct aroma. Common aromatics that are used to flavor fried rice are onion, garlic, ginger, lemongrass, and red peppers.

    Is MSG the secret to fried rice? ›

    If you've eaten a fried rice dish at a Chinese restaurant and wondered why it tastes so much better than the home-cooked version, it's probably because of MSG. Monosodium glutamate, or MSG, is a common and controversial flavor enhancer in many Asian dishes, including fried rice.

    Do restaurants use MSG in fried rice? ›

    Some restaurants add MSG to a number of popular dishes, including fried rice. MSG is also used by franchises like Kentucky Fried Chicken and Chick-fil-A to enhance the flavor of foods.

    What makes restaurant rice sticky? ›

    Amylopectin is a highly branched starch molecule that is responsible for making rice gelatinous and sticky. Rice with a high amount of amylopectin will be very sticky once cooked.

    References

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