Vegan Sweet and Sour Rice

Bring vibrant flavors to your table with this Vegan Sweet and Sour Rice, a delightful plant-based twist on a classic takeout favorite. This recipe pairs tender jasmine rice with a medley of stir-fried vegetables, juicy pineapple chunks, and a tangy homemade sauce crafted from soy sauce, pineapple juice, and maple syrup for the perfect balance of sweet and savory. Quick to prepare in under an hour, this dish is loaded with colorful bell peppers, carrots, and snap peas, ensuring a nutrient-packed meal that's as visually appealing as it is delicious. Perfect for weeknight dinners or meal prep, this vegan-friendly recipe can easily be made gluten-free by swapping in tamari. Serve it hot, garnished with fresh scallions and sesame seeds, and enjoy a wholesome, restaurant-style meal from the comfort of your kitchen!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 3 tablespoons soy sauce (tamari for gluten-free)
• 1 cup pineapple juice
• 3 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons maple syrup
• 2 teaspoons cornstarch
• 2 teaspoons water (for cornstarch slurry)
• 2 tablespoons sesame oil
• 1 medium red bell pepper
• 1 medium green bell pepper
• 2 medium carrots
• 1 cup snap peas
• 1 cup pineapple chunks (fresh or canned, drained)
• 2 stalks scallions (green onions)
• 1 tablespoon sesame seeds (optional for garnish)

Directions

Step 1

Rinse the jasmine rice under cold water to remove excess starch, then combine it with 2 cups of water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and set aside, fluffing with a fork before serving.

Step 2

In a small bowl, prepare the sweet and sour sauce by whisking together the soy sauce, pineapple juice, rice vinegar, ketchup, and maple syrup. Set aside.

Step 3

In a separate small bowl, mix the cornstarch and 2 teaspoons of water to create a smooth slurry. Set aside.

Step 4

Prep the vegetables: deseed and dice the red and green bell peppers, peel and cut the carrots into thin slices, and trim the ends of the snap peas. Slice the scallions for garnish and set aside.

Step 5

Heat 2 tablespoons of sesame oil in a large skillet or wok over medium-high heat. Add the diced carrots and stir-fry for 3 minutes. Then, add the bell peppers and snap peas. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still vibrant and crisp.

Step 6

Add the pineapple chunks to the skillet and stir-fry for 1 more minute to warm them through.

Step 7

Pour the sweet and sour sauce into the skillet and bring to a simmer. Stir the cornstarch slurry into the sauce while it simmers, and cook for 1-2 minutes until the sauce thickens and coats the vegetables.

Step 8

Serve the sweet and sour vegetables over the cooked jasmine rice. Garnish with sliced scallions and sesame seeds, if desired. Enjoy!

Nutrition Facts

Serving size	(1942.7g)

Amount per serving	% Daily Value*
Calories	1214.2

Total Fat 34.4g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 11.9g
Cholesterol 0mg	0%
Sodium 3247.7mg	0%
Total Carbohydrate 212.3g	0%
Dietary Fiber 18.5g	0%
Total Sugars 109.3g
Protein 22.9g	0%

Vitamin D 0IU	0%
Calcium 366.5mg	0%
Iron 8.3mg	0%
Potassium 1912.8mg	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: 24.8%

Protein: 7.3%

Carbs: 67.9%