Vegan Pineapple Fried Rice
A vibrant dish bursting with flavors that combines the sweetness of pineapple with delightful vegetables, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old) Day-old rice is ideal as it's drier and less sticky.
- 1 cup pineapple chunks (fresh or canned) If using canned, ensure it's well-drained.
- 1 piece bell pepper, diced
- 1 cup peas and carrots (fresh or frozen)
- 2 tablespoons soy sauce For gluten-free, consider using tamari or coconut aminos.
- 1 tablespoon sesame oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste Be cautious with salt as soy sauce is already salty.
- Chopped cilantro for garnish (optional)
Instructions
Preparation
- Heat the sesame oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the diced bell pepper and peas and carrots mix. Cook until the vegetables are tender, about 3 to 4 minutes.
- Add the cooked rice and pineapple chunks. Gently fold in to combine.
- Pour the soy sauce over the mixture and stir well to coat all the rice.
- Cook for another 3-5 minutes until everything is heated through.
- Season with salt and pepper to taste.
- Garnish with sliced green onions and chopped cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for up to 2 months. Reheat on a skillet over medium heat.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 45gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 500mgFiber: 2gSugar: 5g
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