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Vegan Pineapple Fried Rice

Vegan Pineapple Fried Rice Bursting with Flavor and Color

This Vegan Pineapple Fried Rice is a quick, gluten-free dinner option bursting with tropical flavors and nutrients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 3 cups Brown Rice Use leftover cooked and chilled rice for best results.
For the Stir-Fry
  • 1 cup Pineapple Chunks Fresh is ideal, but frozen works well.
  • 1 medium Red Bell Pepper Substitute with yellow or green bell peppers for variation.
  • 1 cup Green Peas Use frozen peas, thawed in hot water.
  • 2 cups Purple Cabbage Can be swapped for green cabbage.
  • 1 medium Red Onion White or yellow onion can be used as a substitute.
  • 2 cloves Garlic Adjust quantity for desired intensity.
For Flavor Enhancers
  • 3 tablespoons Tamari A gluten-free soy sauce alternative.
  • 1 tablespoon Maple Syrup Agave syrup can be a suitable substitute.
  • 1 teaspoon Garlic Powder Fresh garlic can substitute if desired.
  • 1 teaspoon Hot Sauce or Red Chili Flakes Adjust quantity based on spice preference.
  • 1 teaspoon Ground Ginger (optional) Fresh ginger can substitute.
For Garnishing
  • 1/4 cup Fresh Cilantro Chopped.
  • 2 stalks Scallions Sliced.
  • 2 tablespoons Sesame Seeds Toasted sesame seeds are a great option.
  • 2 Lime Wedges

Equipment

  • Cast-iron skillet

Method
 

Step‑by‑Step Instructions
  1. In a small bowl, whisk together the tamari, maple syrup, garlic powder, and hot sauce until smooth.
  2. Heat a well-seasoned cast iron skillet over medium-high heat for about 2 minutes. Add pineapple chunks and sauté for 3-5 minutes until they are golden brown and caramelized.
  3. In the same hot skillet, quickly add the diced red bell pepper and red onion. Stir-fry for about 2-3 minutes until tender and slightly caramelized.
  4. Introduce the shredded purple cabbage to the skillet, stir-frying for 1-2 minutes until it starts to wilt. Push the cabbage to one side and add minced garlic, sautéing for about 30 seconds until fragrant.
  5. Add the chilled brown rice and green peas into the skillet, mixing well. Pour in the prepared stir-fry sauce and sauté together for about 3-5 minutes until heated through.
  6. Remove the skillet from heat and stir in chopped cilantro and sliced scallions. Serve with lime wedges on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 500mgPotassium: 500mgFiber: 5gSugar: 8gVitamin A: 800IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, ensure that your brown rice is well-chilled and dry. Customize the vegetables as desired for a personal twist.

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