This Easy Pineapple Fried Rice is sweet, savory & tangy. It’s a healthier alternative to takeout because it’s lower in sodium, vegan & gluten-free.
I used to be a big take-out addict…
and Pineapple Fried Rice was one of my favorite quick fixes. There’s just something about the variety of textures and flavors that is so satisfying.
Sweet, savory & tangy… that’s the perfect way to describe it!
However, while uber-delicious, it’s definitely not the healthiest choice to make when ordering out. It’s mostly made with unhealthy oils, meat, fish, or eggs, and it’s usually really high in sodium too.
So, it’s certainly not healthy or vegan.
Well, I came up with an easy solution, and I started making my own Pineapple Fried Rice at home. It was such an easy transition and it tastes so much better than take-out.
I just swap out all the bad stuff with ingredients like low-sodium tamari sauce, tofu, nuts and I add loads more veggies.
Pineapple Fried Rice is bursting with mouth-watering flavor
I have made many different varieties of fried rice, but this has become the fan favorite around here and I get weekly requests for it. (along with my Vegan Pad Thai recipe).
It’s a real crowd pleaser and quite addictive.
The sautéed onions, garlic, and tamari add so much savory flavor, while the pineapple adds the perfect note of sweetness & the fresh ginger takes it over the edge and adds some wonderful zest.
For a little heat, I just add 1/4 teaspoon of red pepper flakes to the pan. If you don’t have spicy fans in your home, you can omit them or just add the pepper flakes after.
I like it hot! Also, Sriracha works great with this dish, too.
This recipe can be made into the perfect side dish or a full meal
For this recipe, I went with the side dish version. It’s so versatile, so if you want to make this into a satisfying meal, you can add some baked tofu, more veggies or some toasted cashews.
For veggie options, you can include bell peppers, broccoli, bok choy, peas, green beans, eggplant, zucchini, mushrooms and more.
Get creative and make it your own!
Also, it makes great leftovers too, so pop it in the fridge and serve it with breakfast sandwiches, lunch salads and more.
This is called a “fried” dish, but I use a smaller amount of oil than traditional recipes call for, and I don’t technically fry it. You can always omit the oil altogether if you have an expertise with oil-free sautéing.
Either way, this dish is much healthier than the classic takeout version and super tasty too!
Cook the rice the night before and make the magic happen the following day
This heavenly dish is really quick and can be completed in less than 30 minutes. It works best with cold, day-old rice because it’s drier than freshly cooked and it will keep a firmer texture.
You don’t want to end up with soggy rice because that won’t be fun.
It’s so easy to put together, all you have to do is…
Sauté the onions
Add garlic & veggies and continue sautéing
Add the juicy pineapple
Stir in the rice, green onion, and tamari
Let the flavors meld a few minutes and remove from heat
Now it’s ready to enjoy! Voilà!
These Umami Lettuce Wraps are perfect starters to this meal. They are light, healthy, spicy and subtly sweet.
I’d love to hear from you
If you make this Vegan Pineapple Fried Rice, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
*Click photo to pin*
- 1 1/2 tablespoons coconut oil (or preferred cooking oil)
- 1/2 cup red onion , diced
- 3 garlic cloves , minced
- 2 teaspoons fresh ginger , grated
- 1/4 teaspoon red chili pepper flakes (optional)
- 1 cup carrots , peeled and diced
- 1 1/2 cups pineapple , cut into 1 inch cubes (fresh or canned)
- 3 cups cooked rice (preferably 1 day-old and chilled)
- 1 cup green onion , chopped
- 1-2 tablespoons tamari sauce or soy sauce (low-sodium & gluten-free, if preferred)
Heat coconut oil in a large pan or wok over medium heat. Add onions and sauté for 3-5 minutes, until softened and lightly browned.
Add garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes, or until carrots are tender.
Add pineapple and sauté until slightly browned, about 4-5 minutes
Add tamari or soy sauce, rice and green onions. Stir frequently & taste for flavor. If needed, add a touch more tamari/soy sauce or a pinch of sea salt.
Cook about 4-5 minutes, until all ingredients are combined and heated through.
Remove from heat and serve
**If you want to make this into a meal, you can add some baked tofu, beans, more veggies or some toasted cashews. For veggie options, you can include bell peppers, broccoli, bok choy, peas, green beans, eggplant, zucchini, mushrooms and more. Get creative and make it your own.