Big, sweet chunks of pineapple and the rice seasoned so well with curry powder and soy sauce. Fresh basil leaves compliment the seasonings and of course the crunchy cashews are the signature of any pineapple fried rice. You can also replace basil with cilantro and or fresh mint. Try this easy and quick recipe with your leftover rice.
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Vegan Pineapple Fried Rice
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegan
Description
Sweet and savory fried rice, perfect for a quick weeknight meal. A vibrant mix of pineapple, veggies, and warming spices.
Ingredients
- 2 cups (473 ml) cooked jasmine or plain rice
- 1 cups (237 ml) fresh or canned pineapple
- 0.5 cups (118 ml) fresh basil
- scallions
- red bell pepper
- carrots
- 0.25 cups (59 ml) cashews
- 1 red onion
- 2 cloves garlic
- 1 tbsp vegetable oil
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tsp sugar
- Salt
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp turmeric powder
- 0.5 tbsp ground mustard seeds
- 1 tsp red chili powder
Instructions
- In a wok, heat oil on medium-high heat.
- Add cashews and stir until they turn golden brown.
- Add onion and garlic and cook until fragrant or until the onion turns slightly pink.
- Add bell peppers and carrots and continue to cook until the carrots become slightly soft.
- Sprinkle curry powder over the vegetables and continue to cook for about 30 seconds.
- Add soy sauce, sugar, pineapples, and scallions and stir-fry on high heat for another 15 to 20 seconds.
- Add rice and basil and stir until everything is mixed well and the grains of rice are coated evenly with the spice and sauce.
- Taste and adjust the seasoning.
- Serve immediately with some fresh basil.
- Curry Powder
- In a bowl, add all ingredients and mix well.
Notes
- For optimal flavor, use freshly grated ginger instead of garlic powder for a more complex flavor profile.
- To prevent the rice from becoming mushy, ensure it’s completely cooled before adding it to the wok.
- Substitute brown rice for jasmine rice for a nuttier flavor and added fiber; you may need to adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 15
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 8
Frequently Asked Questions
Do I need to use day-old rice for this vegan fried rice?
Day-old rice that has been refrigerated overnight works best because the grains dry out slightly and fry up separately rather than clumping. Freshly cooked rice is too moist and tends to steam in the pan instead of frying.
Should I use fresh or canned pineapple in this fried rice?
Fresh pineapple cut into small chunks holds its shape better in the heat of the wok and has a brighter flavor. Canned pineapple tends to be softer and sweeter, so drain it well before adding it to avoid excess liquid in the pan. 
What vegetables work best in this dish alongside the pineapple?
Frozen peas, diced carrots, red bell pepper, and green onions are common additions that cook quickly and complement the sweet and savory profile. Add harder vegetables like carrots first so everything finishes cooking at the same time.
