Vegetable Pineapple Fried Rice

Vegetable Pineapple Fried Rice- a lightened up version of an Asian favorite! #vegan

Being vegan, I don’t go out to eat a lot. But when I do I almost always end up at an ethnic food restaurant- usually either Asian or Indian.

Well, a few weeks ago I got some take-out from a local Thai place. Can you guess what I ordered? That’s right- Pineapple Fried Rice. It was incredible. Every bite was just mind-blowing. Ever since then I have had a terrible hankering for it. But it’s crazy expensive and pretty heavy with the oil…. so I finally decided to try my hand at making some at home instead.

Vegetable Pineapple Fried Rice- a lightened up version of an Asian favorite! #vegan

I did a couple things vastly different from the restaurant. #1- I opted out of using tofu (although I think some seasoned, baked tofu would be absolutely delicious!). #2- I used a minimal amount of oil. #3- Rather than white rice I used brown. #4- Instead of making a sauce, I just used some soy sauce and seasonings to simplify things.

Vegetable Pineapple Fried Rice- a lightened up version of an Asian favorite! #vegan

While I couldn’t replicate the restaurants flavor to a ‘T’, I did make a really yummy Vegetable Pineapple Fried Rice that had all the basic flavor components and ingredient: ginger, garlic, rice, carrots, peas, pineapple, cashews, and golden raisins.

All I basically was looking for was a great sweet-and-savory Pineapple Fried Rice that had raisins and cashews. Those are my two favorite ingredients. Yum, yum, yum, yum!!! So I hit the nail on the head with that. Big time.

Vegetable Pineapple Fried Rice- a lightened up version of an Asian favorite! #vegan

This dish is budget-friendly and comes together quickly. Definitely a must for those that love their sweet-and-savory ethnic dishes!

Vegetable Pineapple Fried Rice- a lightened up version of an Asian favorite! #vegan

Vegetarian Pineapple Fried Rice
Author: 
Serves: 6 servings
 
Ingredients
  • 2 Tbsp sesame or peanut oil
  • 1 onion, finely chopped
  • 1-inch knob ginger, peeled and finely chopped or grated
  • 3 cloves garlic, minced
  • ½ cup julienned, shredded, or thinly sliced carrots
  • ½ cup frozen peas or edamame
  • ¼ cup golden raisins
  • 1 cup chopped pineapple
  • 4 cups COOKED rice (preferably leftover)
  • 1 teaspoon brown sugar, optional
  • 1-2 tablespoons soy sauce or tamari
  • ½ cup roasted unsalted cashews
  • 3 green onions, finely sliced
Instructions
  1. Heat oil in large skillet over medium-high heat. Add onion, garlic, and ginger, and sauté until golden, about 7 minutes.
  2. Add the carrots, peas or edamame, raisins, pineapple, rice, and sugar. Break rice clumps apart; continue to sauté until lightly browned, about 5 minutes. Stir in the soy sauce or tamari, cashews, and green onions. Serve warm.

 

 

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