Vegan Pineapple Fried Rice

Bursting with tropical flavors and wholesome ingredients, this Vegan Pineapple Fried Rice is a colorful and nutritious twist on a takeout classic. Made with hearty brown rice, juicy pineapple chunks, and vibrant vegetables like carrots, bell peppers, and green peas, this dish delivers a delightful balance of sweet, savory, and zesty flavors. Infused with freshly grated ginger, garlic, and a splash of low-sodium soy sauce, each bite is savory perfection. Toasted cashews add a satisfying crunch, while a squeeze of lime and a sprinkle of chopped cilantro complete the dish with a refreshing zest. Quick to prepare, entirely plant-based, and cooked in fragrant coconut oil, this recipe is a healthy, crowd-pleasing option for weeknight dinners or meal prep. Serve it as a main course or pair it with your favorite vegan protein for a restaurant-worthy meal that’s ready in just under 50 minutes!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups brown rice
• 4 cups water
• 1 cup pineapple chunks, fresh or canned
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 cup green peas, fresh or frozen
• 3 stalks green onions, chopped
• 1 teaspoon ginger, fresh and grated
• 3 garlic cloves, minced
• 3 tablespoons soy sauce, low-sodium
• 1 tablespoon sesame oil
• 0.5 cup cashews, toasted
• 1 lime, juiced
• 0.25 cup cilantro, chopped
• 2 tablespoons coconut oil
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 30 minutes or until the rice is cooked and water is absorbed.

Step 2

While the rice is cooking, prepare the vegetables and other ingredients: dice the carrot and red bell pepper, chop the green onions, grate the ginger, and mince the garlic.

Step 3

In a large skillet, heat 2 tablespoons of coconut oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute, or until fragrant.

Step 4

Add the diced carrot, red bell pepper, and green peas to the skillet. Cook the vegetables for 5-7 minutes, stirring occasionally, until they are just tender.

Step 5

Stir in the pineapple chunks and cook for an additional 3 minutes, allowing the pineapple to caramelize slightly.

Step 6

Add the cooked rice to the skillet, breaking up any clumps with a spatula. Drizzle the soy sauce and sesame oil over the rice, stirring everything together to combine well.

Step 7

Sprinkle the toasted cashews over the top and stir them into the rice mixture.

Step 8

Squeeze the lime juice over the fried rice, and season with black pepper and salt. Adjust any seasonings to taste.

Step 9

Remove the skillet from the heat, and stir in the chopped green onions and cilantro.

Step 10

Serve the Vegan Pineapple Fried Rice hot, optionally garnished with additional cilantro or lime wedges.

Nutrition Facts

Serving size	(2236.0g)

Amount per serving	% Daily Value*
Calories	1598.5

Total Fat 80.1g	0%
Saturated Fat 32.4g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 2423.9mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 29.0g	0%
Total Sugars 47.6g
Protein 39.9g	0%

Vitamin D 0IU	0%
Calcium 298.1mg	0%
Iron 12.7mg	0%
Potassium 2319.0mg	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: 43.4%

Protein: 9.6%

Carbs: 47.1%