Ingredients
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2 cups cooked jasmine rice, cooled
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1 cup fresh pineapple chunks
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1/2 cup diced bell peppers (red, green, or yellow)
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1/2 cup frozen peas, thawed
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1/2 cup diced carrots
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1/2 cup diced onion
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2 cloves garlic, minced
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2 tablespoons soy sauce (gluten-free if needed)
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1 tablespoon vegan fish sauce (or soy sauce as a substitute)
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1 tablespoon vegetable oil
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1/2 teaspoon curry powder
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1/4 cup roasted unsalted cashews
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1 Fresh cilantro leaves, for garnish
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1 Lime wedges, for serving
Directions
Serve this Vegan Thai-Inspired Pineapple Fried Rice hot, garnished with fresh cilantro leaves, and accompanied by lime wedges for an extra burst of flavor.
Customize this dish by adding tofu, tempeh, or your favorite plant-based protein source for added protein. You can also adjust the spiciness by adding a pinch of red pepper flakes if desired.
Steps
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1
Done
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Heat the vegetable oil in a large skillet or wok over medium-high heat. |
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2
Done
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Add the minced garlic and diced onion to the skillet. Sauté for about 2 minutes until the onion becomes translucent. |
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3
Done
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Stir in the diced carrots, bell peppers, and frozen peas. Sauté for an additional 3-4 minutes until the vegetables begin to soften. |
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4
Done
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Push the vegetables to one side of the skillet and add the cooked and cooled jasmine rice to the other side. Break up any clumps and stir-fry for about 2 minutes to heat the rice. |
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5
Done
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Drizzle soy sauce, vegan fish sauce (or soy sauce), and curry powder over the rice and vegetables. Mix everything together thoroughly to ensure even seasoning. |
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6
Done
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Add the fresh pineapple chunks and roasted cashews to the skillet. Stir-fry for another 2-3 minutes until the pineapple is heated through. |
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7
Done
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Taste and adjust the seasonings, if necessary. |
