Vegan Pineapple Fried Rice Recipe

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Vegan Pineapple Fried Rice Recipe
Pineapple fried rice that is easily made from perfectly fried vegetables, sweet and savory tamari sauce and tastes. Healthy, filling, gluten free and makes perfect leftovers.
This is the perfect meal for dinner in your back pocket! Rain or shine, you know a bowl of pineapple rice filled with fried vegetables is served like a boss.
Having fresh tropical fruit available all year long, I want to use it in some savory dishes too. Don't worry if you don't live in the Tropics, you can definitely pick up frozen pineapple at the grocery store for this dish.
Rice dishes are truly great leftover food that can be stored for up to 5 days in a closed glass container. Can be reheated on the stove over low heat while adding a little water or vegetable broth to make everything move. Microwaves also work in emergencies, don't reheat them in plastic.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredient
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon spicy sauce or red chili flakes
  • Tamari 4 tablespoons
  • Maple syrup 1.5 tbsp
  • 1/2 teaspoon ginger powder optional
  • Garnishes: leeks, sesame seeds, sliced lime, fresh coriander, fresh chili.
  • 4-5 cups cooked and cooled brown rice
  • 2 cups of fresh or frozen pineapple chunks
  • 1 diced red bell pepper
  • 3/4 cup green peas (frozen & thawed with hot water)
  • 1 cup of shredded purple cabbage
  • 1/2 diced onion
  • 3 cloves of minced garlic
  • Stir fried sauce


Instructions
  1. In a small bowl, stir all the sautéed ingredients and set aside.
  2. Start with a hot cast iron skillet that has been well seasoned, this way you don't need to use any oil. Fried quickly / chopped pineapple until a little caramelization occurs. After the desired color is reached, transfer it to the bowl. (If you don't have an experienced cast iron skillet, use whatever pan you have with sesame oil drizzle or a drop of water).
  3. Add peppers and onions to the hot pan, stirring quickly until they start to get color. Work fast and be careful not to burn anything. If you feel the pan is too hot and anything that sticks to it just add a little water to make everything move. Take onions and pepper, then order with pineapple.
  4. In the same pan add purple cabbage and saute for about a minute until it starts wilting. Move to the side and add a little oil (use water for the WFPB & Plantricious diet) and add garlic. Cook until fragrant quickly stirred so that it does not burn.
  5. Add rice to the pan along with green beans and pour the sauce. Remove from heat and add reserve vegetables to gently mix everything.
  6. Sprinkle some fresh cilantro, leeks and sesame seeds and enjoy with lime juice.

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