My favorite types of recipes are those that are quick, easy, and help me clean out the refrigerator! This Vegan Pineapple Fried Rice fits the bill for a great weeknight recipe that makes the most of ALL the veggies you have.
As long as you have pineapple and rice (pretty easy to find here in Hawaii!), you can make this wholesome recipe with any and all the veggies lingering in your fridge. In the recipe here I’ve given some guidelines to make the most colorful and yummy version, but I trust that you’ll be able to find your own perfect version!
I’d call these ‘everything-but-the-kitchen-sink’ recipes: meals that use all the odds and ends of veggies in the refrigerator, or those that are looking a little wimpy after being forgotten since your last vegetable delivery! In this recipe, I used a half a red pepper, half a carrot, some fresh cilantro, some red onion, and as much garlic as I can handle.
I chose a jasmine white rice, which is my favorite type of rice. You can also use regular Calrose rice, basmati, short- or long-grain brown rice. I even have a recipe for Millet Fried Rice, which is totally fun and different. Quinoa would also work here. The secret is to use leftover rice or grains. This ensures that the grains have dried out a bit, and will make a better finish to the dish. Fresh cooked is fine, but it might be a bit softer. The other tip is to chop everything really small, especially the pineapple. These golden sweet/sour fruits are a great accompaniment to this savory meal, but the trick is to chop the pineapple very small so that it doesn’t overwhelm the other vegetables, and balances the flavor in each bite.
You can enjoy this Fried Rice as is, or serve along side your favorite proteins. I made some tofu last night with my easy Black Pepper sauce, and it was a great combination.
Vegan Pineapple Fried Rice
3 Tablespoons coconut oil, divided
½ cup minced red onion
3-4 cloves of garlic, minced
1 Tablespoon fresh grated ginger
½ cup finely chopped carrot
½ cup finely chopped red bell pepper
1 cup finely diced pineapple
½ cup diced green onion, more for garnish
½ teaspoon chili flakes
2 cups leftover (cooked) rice
1 cup fresh, chopped cilantro
1 Tablespoon soy sauce or tamari
1 Tablespoon toasted sesame oil
½ cup toasted Macadamia nuts
- If you don’t have leftover rice, cook rice of your choice according to your preferred method, and let cool fully.
- In a large skillet, warm 2 Tablespoons of coconut oil over medium heat and add onions.
- Once onions have browned and become translucent, add ginger and garlic.
- Cook for just a minute more until fragrant.
- Add remaining coconut oil, then add carrots and bell pepper. Cook for about five minutes to soften.
- Make space in the center of the pan and add the pineapple. Let cook undisturbed (ie: don’t stir) for about five minutes, until pineapple caramelizes and browns.
- Stir veggies and pineapple together in the pan, then add green onion and chili flakes.
- Add in cooked rice, stirring to combine and break up large chunks. Drizzle soy sauce and sesame oil atop mixture. Add cilantro and stir to combine. Remove from heat, add in any garnish ingredients, add macadamia nuts, and serve!
- Save any extra in an airtight container for 2-3 days.
Yield: About 3-4 servings