Vegan Pineapple Fried Rice Recipe
Easy vegan pineapple fried rice recipe with caramelized pineapple, crisp veggies, and savory tamari sauce. Quick 30-minute plant-based dinner.
Equipment
- Wok or large skillet
- Spatula
Ingredients
- 4-5 cups cooked brown rice, chilled
- 2 cups pineapple chunks, fresh or frozen thawed drained
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 cup purple cabbage, shredded
- 3/4 cup green peas, frozen thawed
- 3 cloves garlic, minced
- 3 tbsp tamari
- 1.5 tbsp maple syrup
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger optional
- 3/4 tsp hot sauce or chili flakes
- salt and pepper to taste
- 2 tbsp neutral oil, divided
Instructions
- Whisk tamari, maple syrup, garlic powder, ginger, hot sauce in a bowl for sauce. Set aside.
- Heat 1 tbsp oil in wok over high. Stir-fry pineapple 2-3 min until caramelized. Remove.
- Add remaining oil, bell pepper, onion. Stir 2 min. Remove with pineapple.
- Add cabbage, wilt 1 min. Add garlic, 30 sec.
- Add rice, peas, sauce. Off heat, fold in veggies. Garnish.
Notes
- Day-old rice is best for texture.
- High heat prevents mushiness.
- Serve with lime for brightness.