Vegan Pineapple Fried Rice

This Vegan Pineapple Fried Rice is a sweet and savory dish packed with tropical flavors, colorful vegetables, and a hint of spice. Perfect as a light meal or side dish, it brings together fragrant jasmine rice, juicy pineapple chunks, and a delicious combination of vegetables and seasonings. It’s an easy recipe to whip up, and perfect for weeknight dinners or as a showstopper at a party.

Ingredients:

• 2 cups cooked jasmine rice (preferably day-old for best texture)
• 1 1/2 cups fresh pineapple chunks (or canned, drained)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup frozen peas
• 1 red bell pepper, diced
• 1/4 cup cashews or peanuts (optional, for crunch)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp curry powder
• 1 tsp ground turmeric (optional, for color)
• 1 tbsp sesame oil (or any neutral oil)
• 1 tbsp vegetable oil (for stir-frying)
• 1-2 green onions, sliced (for garnish)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)
• Optional: Red chili flakes or sriracha for heat

Instructions:

1. Prepare the Rice:

• For the best results, use day-old jasmine rice. If you’re using freshly cooked rice, let it cool completely and refrigerate it for a few hours to help the grains firm up, preventing the rice from becoming mushy.

2. Stir-Fry the Vegetables:

• Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
• Add the chopped onion and sauté for 2-3 minutes until it softens.
• Add the minced garlic, diced carrots, and bell pepper, and stir-fry for another 3-4 minutes until the vegetables start to soften but still retain some crunch.

3. Add the Pineapple and Peas:

• Toss in the fresh pineapple chunks and frozen peas. Stir-fry for an additional 2 minutes, allowing the pineapple to release its juices and caramelize slightly.

4. Add the Seasoning and Rice:

• Push the vegetables to the side of the pan and add the sesame oil.
• Stir in the curry powder, ground turmeric (if using), and soy sauce, mixing everything well to coat the vegetables and pineapple.
• Add the cold, cooked jasmine rice, breaking up any clumps with the back of a spoon or spatula. Stir everything together, making sure the rice is evenly mixed with the veggies and seasoning.

5. Add Crunch and Final Touches:

• If using, toss in the cashews or peanuts for a crunchy texture.
• Stir-fry everything together for another 2-3 minutes, ensuring the rice is heated through and slightly crispy on the edges.
• Taste and adjust seasoning, adding more soy sauce if needed or red chili flakes for heat.

6. Garnish and Serve:

• Remove from heat and garnish with sliced green onions, fresh cilantro, and lime wedges for a zesty finish.
• Serve hot with a side of sriracha or chili sauce for extra spice.

Tips and Variations:

• Day-Old Rice: Using day-old rice prevents it from clumping together, giving you the perfect fried rice texture.
• Protein Add-Ins: For more protein, you can add cubed tofu or vegan chicken alternatives.
• Sweet and Spicy: If you enjoy some heat, sprinkle red pepper flakes or drizzle some sriracha into the stir-fry for a spicy kick.
• Nut-Free Option: If you’re avoiding nuts, feel free to omit the cashews or peanuts.

This vegan pineapple fried rice is packed with flavor and texture, combining the sweetness of pineapple with the savory depth of soy sauce and the fragrant spices of curry and turmeric. It’s quick, delicious, and will easily become a go-to dish for both casual meals and special occasions!