Main CourseDinner

Vegan Pineapple Fried Rice

Name: Vegan Pineapple Fried Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pcs pineapple ripe, whole; 3 cup cooked rice day-old, cold; 2 tbsp sesame oil; 1 pcs yellow onion diced; 3 clove garlic minced; 1 pcs red bell pepper diced; 1 pcs carrot diced; 0.5 cup frozen peas thawed; 3 tbsp soy sauce low sodium; 1 tbsp rice vinegar; 1 tsp brown sugar; 0.25 tsp white pepper; 2 pcs green onion chopped; 0.25 cup cashew roasted, unsalted

This vibrant vegan pineapple fried rice is a delicious and satisfying meal, perfect for a weeknight dinner. Sweet pineapple chunks are combined with savory rice, crisp vegetables, and a flavorful sauce, all served in a hollowed-out pineapple for a fun presentation.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 527 kcal

Vegetarian

Allergen information: may contain gluten, nuts, sesame, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 pcspineapple, ripe, whole
3 cupcooked rice, day-old, cold
2 tbspsesame oil
1 pcsyellow onion, diced
3 clovegarlic, minced
1 pcsred bell pepper, diced
1 pcscarrot, diced
0.5 cupfrozen peas, thawed

sauce

3 tbspsoy sauce, low sodium
1 tbsprice vinegar
1 tspbrown sugar
0.25 tspwhite pepper

garnish

2 pcsgreen onion, chopped
0.25 cupcashew, roasted, unsalted

Equipment

large wok or skillet · sharp knife · spatula · cutting board · small bowl

The method

Step by step

1
Carefully cut the pineapple in half lengthwise, keeping the leafy crown intact on one half.
About 5 min
Cook’s note: Use a sharp, sturdy knife for this step.
2
Scoop out the flesh from both pineapple halves, leaving about a 1/2-inch border. Dice the scooped-out pineapple flesh into 1/2-inch pieces and set aside.
About 10 min
Cook’s note: Reserve the hollowed-out pineapple shells to serve the fried rice in.
3
In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, and white pepper. Set the sauce aside.
About 2 min
4
Heat the sesame oil in a large wok or skillet over medium-high heat.
About 1 min
5
Add the yellow onion to the wok and stir-fry for 2-3 minutes until softened.
About 3 min
6
Add the garlic, red bell pepper, and carrot to the wok and stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
About 4 min
7
Add the cold cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 3-5 minutes, allowing the rice to heat through and develop a slight crispness.
About 5 min
Cook’s note: Using day-old, cold rice prevents the fried rice from becoming mushy.
8
Stir in the diced pineapple and thawed frozen peas. Cook for 1-2 minutes until heated through.
About 2 min
9
Pour the prepared sauce over the rice and vegetables. Toss everything together until well combined and coated.
About 1 min
10
Remove the wok from the heat. Spoon the pineapple fried rice into the hollowed-out pineapple shells.
About 1 min
11
Garnish with chopped green onion and roasted cashews before serving.

Per serving

Nutrition

68%Score

Calories: 527.1kcal
Protein: 9.9g
Carbs: 100.7g
Fat: 11.4g
Fibre: 9g
Sugar: 39.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pineapple fried rice in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying out.