Ingredients:
- 1 1/2 cups cooked jasmine rice (preferably chilled for best texture)
- 1 cup fresh pineapple, chopped into small cubes (or use canned pineapple, drained)
- 1/2 cup peas (fresh or frozen)
- 1/2 cup carrots, diced
- 1/4 cup red bell pepper, diced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp soy sauce or tamari (for gluten-free version)
- 1 tbsp coconut oil or vegetable oil (for stir-frying)
- 1 tbsp sesame oil (optional, for extra flavor)
- 1/2 tsp turmeric (for color and flavor)
- 1/4 tsp black pepper
- 1/4 tsp chili flakes (optional, for spice)
- 2-3 green onions, chopped (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (for serving, optional)
Instructions:
- Prepare the Rice:
- If you haven’t already, cook the rice according to the package instructions and allow it to cool completely. Using day-old rice or chilled rice works best, as it gives the rice a better texture when stir-fried.
- Stir-Fry the Vegetables:
- Heat the coconut oil (or vegetable oil) in a large pan or wok over medium-high heat.
- Add the chopped onions, garlic, and carrots to the pan. Stir-fry for 3-4 minutes, until the onions become translucent and the carrots begin to soften.
- Add the red bell pepper, peas, and turmeric. Continue stir-frying for another 2-3 minutes, until the vegetables are tender.
- Add Pineapple and Rice:
- Add the chopped pineapple to the pan and cook for 1-2 minutes, allowing it to caramelize slightly and release its juices.
- Add the chilled rice to the pan, breaking up any clumps with a spatula. Stir to combine with the vegetables and pineapple.
- Season the Rice:
- Drizzle the soy sauce (or tamari), sesame oil (if using), black pepper, and chili flakes (if using) over the rice. Stir everything together to coat the rice evenly with the sauce and spices.
- Final Stir-Fry:
- Continue stir-frying the rice for another 3-4 minutes, allowing the rice to crisp slightly on the edges and absorb all the flavors.
- Serve:
- Remove the pan from heat and garnish the rice with chopped green onions and fresh cilantro.
- Serve with lime wedges on the side for an extra burst of freshness.
Tips:
- Rice: Day-old rice is ideal for fried rice because it’s less sticky and more textured, but freshly cooked rice works as well.
- Veggies: Feel free to add any other vegetables you like, such as peas, corn, or edamame, to make the dish even more colorful and nutritious.
- Tropical Twist: For an added tropical touch, try adding toasted cashews or coconut flakes to the fried rice.
This Vegan Pineapple Fried Rice is a bright, flavorful dish that combines sweet, savory, and umami flavors in every bite. It’s perfect for meal prepping or serving as a side with other dishes! Enjoy!