This Vegan Pineapple Fried Rice is:
- fruity and tangy
- full of flavour
- made in one pot!
First, let’s discuss the pineapple. You can use tinned pineapple, or fresh ready-chopped pineapple, but if you want to use a whole fresh pineapple, the preparation can seem intimidating. So, let me show you how!
How to prepare and cut up a fresh pineapple in 5 simple steps:
- Cut off the spiky top
- Stand it on its bottom and use a knife to vertically cut off the skin on all sides
- Use a slightly smaller knife to carve out the brown holes that will still be on the surface
- Lay the peeled pineapple on its side and cut thick slices
- Cut each circular slice of pineapple into sixths – cut in half first, then each half into thirds. You can cut off the slightly hard ‘core’ in the middle if you like.
Now we’ve sorted out the pineapple, let’s talk about the rest of the ingredients. The flavours in this Vegan Pineapple Fried Rice come from:
- aromatic spring onions
- fiery ginger
- savoury garlic
- umami-rich tamari (or soy sauce if not gluten-free)
- nutty sesame oil
The recipe is easily customisable as you can use any type of vegetables you like – I went for carrots. Green peas and cashew nuts provide good sources of protein and fibre, and work well to soak up all the flavours.
Whilst my Peanut Butter Fried Rice is a proper fried rice recipe where the rice is cooked first and then fried, I decided to make this Vegan Pineapple Fried Rice a super easy recipe by making it in one pot, in the way that a Biryani would be made.
There are a few different reasons why I decided to make this fried rice in one pot:
- It’s so much quicker and easier
- You’ll need to use less oil, which makes it healthier
- The juices that come out of the pineapple as it cooks get absorbed into the rice, which means the sweet, tangy, aromatic pineapple flavours get distributed throughout the dish
- The rice also soaks up all the other flavours much better this way!
Whilst I usually recommend Thai Jasmine rice for fried rice, for this one-pot fried rice I recommend using Basmati rice, or any other long-grain rice. This is because long-grain rice such as Basmati stays supple and the grains remain separated, whilst short-grain rice will become sticky and clump together in a way that won’t resemble fried rice.
For more similar recipes, check out my:
- Orange Tofu
- Peanut Butter Fried Rice
- Crispy Taro Fritters
- Sweet and Sour Tofu
- Vegan “Crispy Duck” Lettuce Wraps
- Japanese-Style Mapo Tofu
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Pineapple Fried Rice:
This Vegan Pineapple Fried Rice is fruity and tangy, full of flavour and made in one pot!
- 1 tablespoon coconut oil (or sub vegetable or rapeseed oil)
- 3 spring onions, finely sliced
- 2 garlic cloves, minced
- 1 cm (1/2 inch) fresh ginger, peeled and minced
- 1 carrot, peeled and diced
- 240 g (8.5oz) pineapple, chopped into small pieces (you can use either fresh* or tinned)
- 255 g (2 1/4 cups) uncooked (Basmati) rice (or any other long-grain rice)
- 200 g (1 1/3 cups) frozen green peas
- 75 g (1/2 cup) cashew nuts
- 2 tablespoons tamari to taste (or soy sauce if not gluten-free)
- 1 teaspoon sesame oil
- Salt + pepper, to taste
- 600 ml (2 1/2 cups) water
Heat up the oil in a pan and once hot add the spring onion, garlic, ginger, carrot and pineapple
Fry for 5 minutes until softened
Add the rice and fry for another couple of minutes until it turns translucent
Add the remaining ingredients, along with 600ml (2 1/2 cups) water (or enough to roughly cover) and mix well
Bring to the boil, turn down the heat and cook for 15 minutes with a lid over it, until all the water if absorbed
Turn off the heat and keep the lid over the rice for a further 5 minutes
Use a fork or spoon to 'fluff up' the rice before serving
*Scroll up for step-by-step instructions and photographs showing you how to cut up a fresh pineapple!
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