Dairy-Free Sweet and Sour Rice

Brighten up your dinner table with this vibrant and flavorful Dairy-Free Sweet and Sour Rice! Loaded with tender-crisp carrots, bell peppers, and juicy pineapple chunks, this recipe seamlessly blends tangy, sweet, and savory flavors in a way that’s both comforting and refreshing. The homemade sweet and sour sauce—made with soy sauce, rice vinegar, ketchup, and a hint of brown sugar—coats every grain of fluffy white rice with rich, mouthwatering flavor. This easy stir-fry is prepared in just 40 minutes, making it the perfect quick and healthy weeknight meal. Naturally dairy-free and easily adaptable to be gluten-free, this dish is ideal for those with dietary restrictions. Serve it warm with a sprinkle of scallions and sesame seeds for a delightful finishing touch!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 cup carrots, diced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 1 cup pineapple chunks (fresh or canned, drained if canned)
• 2 cloves minced garlic
• 3 tablespoons soy sauce (gluten-free if needed)
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons water (for cornstarch slurry)
• 2 tablespoons scallions, sliced (optional, for garnish)
• 1 teaspoon sesame seeds (optional, for garnish)

Directions

Step 1

Rinse the rice thoroughly under cold water to remove excess starch. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, cover, and reduce the heat to low. Simmer for 15-18 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.

Step 2

In a small bowl, whisk together soy sauce, rice vinegar, ketchup, and brown sugar until combined. In a separate small bowl, mix the cornstarch and 2 tablespoons of water to create a slurry. Set both aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet or wok over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the diced carrots, red bell pepper, and green bell pepper to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 5

Stir in the pineapple chunks and pour the prepared sweet and sour sauce into the skillet. Allow the mixture to come to a gentle simmer.

Step 6

Slowly add the cornstarch slurry to the skillet while stirring. Cook for 2-3 minutes until the sauce thickens to your desired consistency.

Step 7

Add the cooked rice to the skillet and toss gently to combine it with the vegetables and sauce. Cook for an additional 2 minutes to heat through.

Step 8

Serve warm, garnished with sliced scallions and sesame seeds, if desired.

Nutrition Facts

Serving size	(1487.2g)

Amount per serving	% Daily Value*
Calories	907.7

Total Fat 31.3g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3367.0mg	0%
Total Carbohydrate 145.8g	0%
Dietary Fiber 12.8g	0%
Total Sugars 59.9g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 195.0mg	0%
Iron 5.4mg	0%
Potassium 1578.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.6%

Protein: 6.0%

Carbs: 63.4%