Description
A vibrant and flavorful Vegan Pineapple Fried Rice recipe featuring wholesome brown rice, sweet pineapple chunks, colorful vegetables, and a savory stir-fry sauce. This quick and healthy dish is perfect for a satisfying plant-based meal, ready in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 4–5 cups brown rice (cooked and chilled)
- 2 cups pineapple chunks (fresh or frozen)
- 1 red bell pepper (diced)
- 3/4 cup green peas (frozen & thawed in hot water)
- 1 cup purple cabbage (shredded)
- 1/2 red onion (diced)
- 3 cloves garlic (minced)
Stir-fry Sauce
- 3 tbsp tamari
- 1.5 tbsp maple syrup
- 1/2 tsp garlic powder
- 3/4 tsp hot sauce or red chili flakes
- 1/2 tsp ground ginger (optional)
Garnish
- Fresh cilantro (to taste)
- Scallions (to taste)
- Sesame seeds (to taste)
- Fresh lime (for squeezing)
Instructions
- Prepare the Stir-fry Sauce: In a small bowl, whisk together tamari, maple syrup, garlic powder, hot sauce or red chili flakes, and ground ginger (if using). Set aside for later use to infuse flavor into the rice.
- Caramelize the Pineapple: Heat a well-seasoned cast iron skillet over high heat without oil. Add pineapple chunks and stir-fry quickly until golden caramelization develops. Transfer the browned pineapple to a bowl. If you don’t have a cast iron skillet, use any skillet with a drizzle of sesame oil or a drop of water.
- Sauté Bell Pepper and Onion: In the hot skillet, add diced red bell pepper and red onion. Stir quickly and cook until they develop some color but avoid burning. Add a splash of water if the pan gets too hot or the vegetables start to stick. Remove and reserve with the pineapple.
- Cook Cabbage and Garlic: Using the same skillet, add shredded purple cabbage and stir-fry just until it begins to wilt, about one minute. Push the cabbage to the side, add a small amount of oil (or water for whole food plant-based diets), and add minced garlic. Cook until fragrant, stirring rapidly to prevent burning.
- Combine Rice and Peas with Sauce: Add the chilled cooked brown rice and green peas into the skillet. Pour the prepared stir-fry sauce over the rice mixture. Remove from heat and fold in the reserved pineapple, bell pepper, and onion gently to combine all flavors well.
- Garnish and Serve: Sprinkle fresh cilantro, scallions, and sesame seeds over the fried rice. Serve with a fresh squeeze of lime juice to brighten and enhance the flavors. Enjoy immediately.
Notes
- Use chilled cooked rice for best texture; freshly cooked rice can be too soft and sticky.
- If you do not have a cast iron skillet, any nonstick or stainless steel frying pan will work with a bit of oil or water.
- Adjust the amount of hot sauce or chili flakes to suit your preferred spice level.
- For a Whole Food Plant-Based (WFPB) version, omit oils and substitute water to stir-fry vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: vegan pineapple fried rice, brown rice recipe, plant-based fried rice, healthy Asian rice dish, quick vegan dinner
