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Vegan Pineapple Fried Rice ~ sweet, savory and spicy! So easy to make and takes 30 minutes on the stove.
Some of you may recognize this Vegan Pineapple Fried Rice recipe already. I originally published it in 2016 and it’s been a popular recipe on my site ever since.
It’s also very popular in our house and it’s on heavy rotation along with my Potato Leek Soup and Avocado Black Bean Corn Salad.
Well, I’ve made some small changes to the recipe over the years, and I think it’s time to share them. Along with fresh new photos, too!
Here are the changes I made to amp things up:
I wanted to make this more into a meal while still keeping the recipe simple. So, to make it more filling, I added frozen peas and roasted cashews. It adds extra protein and a variety of texture too.
To amp up the savory flavor, I added Curry Powder and increased the amount of Tamari. If you thought this meal was addictive before, wait until you try it now. Curry powder for the win!
I also amped up the ginger amount and added fresh-cut cilantro to the finished dish. It added a little more brightness and zest to the flavor profile. It’s mouth-watering good!
I’m very happy with these subtle changes, and I hope you’ll love them too!
How to Make Pineapple Fried Rice
It’s so easy! Here’s what you’ll need to do:
- STEP 1: Sauté the onions in oil until softened and slightly browned.
- STEP 2: Add carrots, crushed red pepper, ginger, and garlic. Sauté until carrots are tender.
TIP: if food starts to stick to the pan, you can splash in a little vegetable broth to deglaze.
- STEP 3: Add pineapple chunks and sauté until slightly browned.
- STEP 4: Now add the rice, thawed peas, and green onion.
- STEP 5: Pour the tamari and curry powder mixture over the rice. Combine well and cook for 3-5 minutes until heated throughout.
- STEP 6: Taste for seasoning and add more if needed.
- STEP 7: Serve and top with green onions, fresh-cut cilantro, and roasted cashews. You can also add Sriracha for an extra kick!
What’s the best rice to use for Pineapple Fried Rice?
I like to use medium-long grain rice, but most will work fine. I’ll just use whatever I have available and this time I used Mahatma White Rice and it worked perfectly!
This dish works best with cold, day-old rice because it’s drier than freshly cooked and it will keep a firmer texture. You can cook it the night before and refrigerate overnight (or at least 6-8 hours). It will still be tasty if you haven’t chilled the rice, but the texture will be a lot softer than typical fried rice.
I found some great tips on prepping and storing rice in this article HERE.
So easy, right? Enjoy!!
Interested in more 30-minute meals? Here are my faves:
I’d love to hear from you
If you make this Vegan Pineapple Fried Rice, let me know what you think by ★ star rating it and leaving a comment 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.
Vegan Pineapple Fried Rice (Gluten-Free)
Ingredients
- 2 tablespoons coconut oil (or preferred cooking oil)
- 1 small red onion , diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger , grated
- 1/2 teaspoon crushed red pepper (optional)
- 1 cup carrots , peeled & diced (or matchstick)
- 1 1/2 cups pineapple chunks , fresh or canned
- 3 cups cooked rice , chilled for 6-8 hours if possible
- 1/2 cup green onion , sliced + more for topping
- 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
- 1 1/2 teaspoons curry powder
- 1/2 cup frozen peas , thawed
Optional toppings
- 1/2 cup roasted cashews
- 1/4 cup cilantro , chopped
Instructions
- Whisk the tamari and curry powder together. Set aside.
- Heat coconut oil in a large pan or wok over medium heat. Add onions and sauté for 2-3 minutes, until softened.
- Now add the garlic, ginger, red chili pepper flakes and carrots. Sauté 7-9 minutes or until carrots are tender. (* if veggies start to stick, you can add a splash of vegetable broth to deglaze)
- Add the pineapple chunks and sauté until slightly browned, about 4-5 minutes
- Add tamari, rice, peas and green onions. Stir frequently. Taste for seasoning and add more if needed. Cook about 4-5 minutes, until all ingredients are combined and heated through.
- Remove from heat and serve with optional toppings. Enjoy!
Video
Notes
Nutrition
Marc
October 20, 2018 at 6:51 amMy wife and I loved the dish. For us next time we’ll cut the oil in half and less saute time for a more crisp vegetable. All positive, a personal taste is all.
Can’t wait to try your other dishes.
Thank you
Nameste
Melissa Huggins
October 23, 2018 at 7:47 pmHi Marc, thank you for making it and sharing your feedback. I’m happy you guys liked it! 🙂
Eliza
July 28, 2018 at 8:41 pmLove this recipe! Made it tonight for the first time – I am vegan and trying to encourage my family to eat more vegan meals. If they all tasted like this I think they would have no problem making the switch! Thank you for sharing!
Melissa Huggins
July 28, 2018 at 9:29 pmHi Eliza, This is wonderful to hear! I’m glad that your family gave it a chance. I hope you find more vegan meals that they’ll like. Thank you for stopping by 🙂
Rick Haggard
June 6, 2018 at 11:51 amHey Melissa!! This has become a go-to for me. Probably made it 4-5 times. Absolutely delicious as well as being a great thing to serve non-vegans! Thanks!!!
Melissa Huggins
June 14, 2018 at 11:53 amHi Rick! Thank you so much! I’m so happy you like it 🙂
Jennifer
May 10, 2018 at 6:02 pmAbsolutely fantastic! I made this last night and struggled to leave enough for lunch today! I had lunch an hour early. So easy and so tasty (toasted cashews Andy pineapple are meant to be together).
Melissa Huggins
May 13, 2018 at 11:30 pmThank you, Jennifer! I’m so happy you liked it! I agree… pineapple and toasted cashews are perfect together 🙂
Karla
April 15, 2018 at 11:45 amI made this last week and it was a hit! I’m going to make it gain. Would tempeh be ok to add?
Melissa Huggins
April 15, 2018 at 11:54 amThank you, Karla! This is so nice to hear! Yes, tempeh would work perfectly. I would cook it separately first, and then add it at the very end or just top it after cooking. Have a great Sunday! 🙂
lori
April 6, 2018 at 3:04 pmWe made this with a slew of frozen veges we roasted first and added cashews – loved it. It’s been in the heavy rotation ever since ! Thanks
Melissa Huggins
April 8, 2018 at 1:33 pmHi Lori, thank you so much! I’m so happy you like it. I love that you vedged it out too 🙂
Maria shahriari
February 13, 2018 at 3:38 pmhi,can i just omit the pineapple my son hates it …would it taste good anyways,or do you have a vegan fried rice recipe?ty
Melissa Huggins
February 13, 2018 at 4:06 pmHi Maria, it will taste good, but will really be missing that sweetness and tang. Does he like mango? You could use that instead.I hope to have another fried rice recipe up in the next few weeks. Thanks for stopping by.:)
Maria shahriari
February 13, 2018 at 6:50 pmyes he does but i not so much ill try it ,i look forward to more input of fried rice posting ty
Alethea
February 13, 2018 at 2:45 pmI made this last night and WOW! What a hit!!! Even my super picky 8 year old daughter devoured it! Thanks for sharing this amazing (and simple!) recipe!
Melissa Huggins
February 13, 2018 at 4:03 pmHi Alethea! Thank you so much! So happy it was a hit! My 6-year old son is super picky too, but he loves this dish. We’re making it tonight. Have a great week! 🙂
Kiera
January 9, 2018 at 6:18 pmCan I make this without the soy sauce? I have a soy alergy
Melissa Huggins
January 9, 2018 at 6:24 pmHi Kiera, you can make it with coconut aminos instead of the soy sauce. Thanks for stopping by 🙂
Krystle
September 2, 2017 at 3:03 amThanks Melissa,
I have cooked the rice tonight and will be making this for tomorrow’s dinner. I tried your pad thai for dinner tonight, it was great, thanks!
Melissa Huggins
September 2, 2017 at 11:14 amHi Krystle, You’re really prepared! I’m so happy you’re liking my recipes. This is good practice for you, too. You’ll be a pro in no time 🙂
Krystle
September 1, 2017 at 3:47 pmHi Melissa
I saw this on facebook and thought I would try it for dinner. Just a quick question, if I want to make it a main meal and add more veggies, such as broccolini and capscicum, when in the cooking process should I add them in? TIA
Melissa Huggins
September 1, 2017 at 4:39 pmHi Krystle, thanks for stopping by. You would sauté the broccolini and capscicum with the carrots. I hope this helps! Have a great weekend! 🙂
Sandi
August 24, 2017 at 3:56 amI’m single. Can this recipe be frozen or reduced to make smaller portions?
Melissa Huggins
August 26, 2017 at 9:45 amHi Sandi, yes, you can freeze the mixture. Just use a little broth or oil when reheating. Have a great weekend and thanks for stopping by 🙂
Carrie
August 22, 2017 at 9:01 pmFound this recipe a few weeks ago and have made it at least once a week since them! We are not vegan, but interested in healthier eating! This is fantastic!!
Melissa Huggins
August 23, 2017 at 8:55 pmHi Carrie, thank you for stopping by and sharing your feedback. I’m so happy you liked it! It’s a family favorite over here too 🙂
Jose
August 7, 2017 at 7:51 pmReally good my wife liked it ask me to make it again thanks for the recipe, added tomatoes bellpeppers and vegan chicken
Melissa Huggins
August 9, 2017 at 9:20 pmYay! I’m so happy to hear this! Thank you for making it! It sounds so tasty with the bell peppers, tomatoes, and vegan chicken! Good call 🙂
Leti
August 7, 2017 at 4:46 pmWhat type of rice can I use?
Melissa Huggins
August 7, 2017 at 5:00 pmHi Leti, mostly any type of rice will work. You can use basmati, white or brown rice. Thanks for stopping by 🙂
Levena
August 1, 2017 at 2:36 amThis was a delishous,quick and easy recipe. We will deffinetly be having it again
Melissa Huggins
August 3, 2017 at 11:54 pmThank you, Levena! I’m so happy to hear this! I love how easy it is too. Have a great weekend! 🙂
joan
May 21, 2017 at 4:38 amEven my non vegan family loved it!
Melissa Huggins
May 21, 2017 at 6:33 amHi Joan, wonderful news! I’m so happy your family loved it! Thank you for making it. 🙂
Beth
May 8, 2017 at 3:08 pmI made it tonight and it was delicious!!!
Melissa Huggins
May 8, 2017 at 9:20 pmHi Beth, thank you so much! I’m so happy you liked it. Have a great week! 🙂
Jennifer
March 12, 2017 at 5:21 pmMade this tonight and loved it! Added the cashews as well. Deff going to make it again!
Melissa Huggins
March 12, 2017 at 9:17 pmHi Jennifer, I’m so glad you liked it. Thank you for sharing your feedback with me. The cashews are a great addition. Have a great Sunday 🙂
Debbie
January 6, 2017 at 6:50 amI made this the other night and hubby and I LOVED it. I used canola oil because that’s what I had. Hesitate to buy coconut oil because he does not like coconut. I also added toasted cashews per your option listed. Delicious! He said I definitely need to make it again. This is now one of our rotation recipes. Thank you!
Melissa Huggins
January 6, 2017 at 10:38 amHi Debbie, this is so nice to hear. I’m so glad you guys liked it. Yeah, any oil will work with this dish. If you want to try a coconut oil, the refined version has a neutral flavor. The unrefined is mild to me, but your hubby might not like it, if he really hates coconut. Thank you for your feedback – I appreciate it so much! 🙂