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Vegan Pineapple Fried Rice

A colorful and nutritious dish combining savory fried rice with the sweetness of pineapple and fresh vegetables, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked rice (preferably day-old) For the best texture.
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 unit bell pepper, diced (any color of your choice)
  • 1 unit carrot, diced
  • 1 cup peas (fresh or frozen)
  • 3 unit green onions, chopped
Sauce and Oil
  • 2 tablespoons soy sauce (low-sodium recommended)
  • 1 tablespoon sesame oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Gather all your fresh veggies and pineapple chunks. Day-old rice works best as it’s drier and won't turn mushy.
  2. In a large skillet or wok, heat the sesame oil over medium-high heat.
Cooking
  1. Add the diced bell pepper, carrot, and peas to the pan. Stir-fry for about 3-4 minutes until they’re tender yet still crisp.
  2. Toss in the pineapple chunks, cooking them for an additional 2 minutes to let the sugars caramelize slightly.
  3. Add the cooked rice to the skillet, using a spatula to break up any clumps. Stir well to mix everything together.
  4. Drizzle the soy sauce over the rice and veggies, mixing thoroughly. Season with salt and pepper to taste.
  5. Stir in the chopped green onions, cooking for another minute before taking the skillet off the heat.
  6. Scoop the colorful fried rice into bowls, garnishing with extra green onions or sesame seeds if desired.

Notes

Top Tips for Perfecting Vegan Pineapple Fried Rice: Use day-old rice to prevent clumping. Feel free to swap in any favorite vegetables. For crunch, sprinkle some crushed nuts over the top before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.