Go Back
–+ servings
Vegan Pineapple Fried Rice

Vegan Pineapple Fried Rice: A Tropical Twist on Dinner Delight

This Vegan Pineapple Fried Rice is a quick, gluten-free dish packed with vibrant veggies and sweet pineapple, perfect for a satisfying dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Brown Rice Use leftover cooked and chilled rice for the best texture.
For the Vegetables
  • 1 cup Pineapple Chunks Fresh is best, but frozen will work.
  • 1 Red Bell Pepper Feel free to swap with yellow or green bell peppers.
  • 1 cup Green Peas Use frozen peas, thawed in hot water.
  • 1 cup Purple Cabbage Can be substituted with green cabbage.
  • 1 medium Red Onion White or yellow onion can work as a substitute.
  • 2 cloves Garlic Fresh is ideal for a robust taste.
For the Sauce
  • 3 tablespoons Tamari Gluten-free soy sauce alternative.
  • 1 tablespoon Maple Syrup Try agave syrup as a substitute if needed.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used if preferred.
  • 1 teaspoon Hot Sauce or Red Chili Flakes Adjust according to your spice tolerance.
  • 1 teaspoon Ground Ginger Optional; fresh ginger is a great alternative.
For Garnishing
  • 1 bunch Fresh Cilantro Adds herbal freshness.
  • 2 Scallions Sprinkle generously for garnish.
  • 2 tablespoons Sesame Seeds Can be toasted for extra flavor.
  • 2 Lime Wedges For a zesty finish.

Equipment

  • Cast-iron skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, whisk together tamari, maple syrup, garlic powder, hot sauce or red chili flakes, and ground ginger if using. Set it aside.
  2. Heat a cast iron skillet over medium-high heat for about 2 minutes. Add the pineapple chunks and stir-fry for 3-5 minutes until caramelized. Set aside.
  3. In the same skillet, add more oil if needed, and stir-fry the diced red bell pepper and red onion for 2-3 minutes until soft. Set aside with the pineapple.
  4. Add shredded purple cabbage in the skillet and stir-fry for about 2 minutes until it starts to wilt. Push the cabbage aside and add minced garlic; sauté until fragrant.
  5. Add chilled cooked brown rice and green peas into the skillet, mixing gently. Pour the reserved sauce over the mix and stir well. Cook for 2-3 minutes until heated through.
  6. Mix in the reserved vegetables, warm through for another minute, and serve garnished with fresh cilantro, sliced scallions, sesame seeds, and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 62gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 500mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Using chilled leftover rice prevents clumping for perfect, fluffy grains. You can swap veggies based on preference and adjust spice levels to suit your taste.

Tried this recipe?

Let us know how it was!