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    Home » Entrées

    Easy Vegan Pineapple Fried Rice

    October 16, 2018 By Melissa Huggins / 89 Comments

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    Jump to Recipe

    Vegan Pineapple Fried Rice ~ sweet, savory and spicy! So easy to make and takes 30 minutes on the stove. 

    vegan pineapple fried rice on a white plate. Striped napkin and forks on the side.

    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 

    Sautéing onions, carrots and ginger in a gray pan.

    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.

    Process photos of sautéing pineapple chunks and then cooking rice, peas and green onion.

    • STEP 3: Add pineapple chunks and sauté until slightly browned.
    • STEP 4: Now add the rice, thawed peas, and green onion.

     

    Process photos of pouring tamari into rice and then fully combined pineapple fried rice.

    • 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!!

    Two white plates with vegan pineapple fried rice on them. Gray pot in the background with gray napkin underneath.

    Interested in more 30-minute meals? Here are my faves:

    • One-Pot Basil & Tomato Orzo
    • Instant Pot Mushroom Risotto
    • Portobello Vegan Fajitas 

    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.

     

    Recipe

    closeup view of vegan pineapple fried rice on a white plate. Gray pot in the background.
    Print Recipe Pin Recipe Rate this Recipe
    4.97 from 55 votes

    Vegan Pineapple Fried Rice (Gluten-Free)

    Vegan Pineapple Fried Rice ~ sweet, savory and spicy! So easy to make and takes 30 minutes on the stove. It's gluten-free too!
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Course: Main Course, Side Dish
    Cuisine: Gluten-Free, Thai Cuisine, Vegan
    Servings: 4 People
    Calories: 452kcal
    Author: Melissa Huggins

    Ingredients

    • 2 tablespoons coconut oil (or preferred cooking oil)
    • 1 small red onion , diced
    • 3 cloves garlic , minced
    • 1 tablespoon fresh ginger , grated
    • ½ teaspoon crushed red pepper (optional)
    • 1 cup carrots , peeled & diced (or matchstick)
    • 1 ½ cups pineapple chunks , fresh or canned
    • 3 cups cooked rice , chilled for 6-8 hours if possible
    • ½ cup green onion , sliced + more for topping
    • 3 tablespoons gluten-free tamari , low sodium (sub soy sauce)
    • 1 ½ teaspoons curry powder
    • ½ cup frozen peas , thawed

    Optional toppings

    • ½ cup roasted cashews
    • ¼ cup cilantro , chopped
    Prevent your screen from going dark

    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

    Serving: 1g | Calories: 452kcal | Carbohydrates: 57g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Sodium: 436mg | Potassium: 624mg | Fiber: 6g | Sugar: 27g | Vitamin A: 5855IU | Vitamin C: 32.4mg | Calcium: 85mg | Iron: 2.9mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!


     

     

    rice in a cast iron skillet topped with green onion.  Overhead shot of rice in a skillet. Topped with green onions and flowers on the side.  Fully cooked vegan pineapple fried rice in a cast iron skillet on a striped napkin. Purple and orange flowers on the side.   Rice in a skillet with flowers and green candle in the background.

    vegan fried rice

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    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      4.97 from 55 votes (27 ratings without comment)

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      Recipe Rating




    1. lori

      April 06, 2018 at 3:04 pm

      5 stars
      We 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

      Reply
      • Melissa Huggins

        April 08, 2018 at 1:33 pm

        Hi Lori, thank you so much! I'm so happy you like it. I love that you vedged it out too 🙂

        Reply
    2. Maria shahriari

      February 13, 2018 at 3:38 pm

      hi,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

      Reply
      • Melissa Huggins

        February 13, 2018 at 4:06 pm

        Hi 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.:)

        Reply
      • Maria shahriari

        February 13, 2018 at 6:50 pm

        yes he does but i not so much ill try it ,i look forward to more input of fried rice posting ty

        Reply
    3. Alethea

      February 13, 2018 at 2:45 pm

      5 stars
      I 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!

      Reply
      • Melissa Huggins

        February 13, 2018 at 4:03 pm

        Hi 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! 🙂

        Reply
    4. Kiera

      January 09, 2018 at 6:18 pm

      Can I make this without the soy sauce? I have a soy alergy

      Reply
      • Melissa Huggins

        January 09, 2018 at 6:24 pm

        Hi Kiera, you can make it with coconut aminos instead of the soy sauce. Thanks for stopping by 🙂

        Reply
    5. Krystle

      September 02, 2017 at 3:03 am

      Thanks 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!

      Reply
      • Melissa Huggins

        September 02, 2017 at 11:14 am

        Hi 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 🙂

        Reply
    6. Krystle

      September 01, 2017 at 3:47 pm

      Hi 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

      Reply
      • Melissa Huggins

        September 01, 2017 at 4:39 pm

        Hi Krystle, thanks for stopping by. You would sauté the broccolini and capscicum with the carrots. I hope this helps! Have a great weekend! 🙂

        Reply
    7. Sandi

      August 24, 2017 at 3:56 am

      I'm single. Can this recipe be frozen or reduced to make smaller portions?

      Reply
      • Melissa Huggins

        August 26, 2017 at 9:45 am

        Hi 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 🙂

        Reply
    8. Carrie

      August 22, 2017 at 9:01 pm

      5 stars
      Found 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!!

      Reply
      • Melissa Huggins

        August 23, 2017 at 8:55 pm

        Hi 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 🙂

        Reply
    9. Jose

      August 07, 2017 at 7:51 pm

      5 stars
      Really good my wife liked it ask me to make it again thanks for the recipe, added tomatoes bellpeppers and vegan chicken

      Reply
      • Melissa Huggins

        August 09, 2017 at 9:20 pm

        Yay! 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 🙂

        Reply
    10. Leti

      August 07, 2017 at 4:46 pm

      What type of rice can I use?

      Reply
      • Melissa Huggins

        August 07, 2017 at 5:00 pm

        Hi Leti, mostly any type of rice will work. You can use basmati, white or brown rice. Thanks for stopping by 🙂

        Reply
    11. Levena

      August 01, 2017 at 2:36 am

      5 stars
      This was a delishous,quick and easy recipe. We will deffinetly be having it again

      Reply
      • Melissa Huggins

        August 03, 2017 at 11:54 pm

        Thank you, Levena! I'm so happy to hear this! I love how easy it is too. Have a great weekend! 🙂

        Reply
    12. joan

      May 21, 2017 at 4:38 am

      5 stars
      Even my non vegan family loved it!

      Reply
      • Melissa Huggins

        May 21, 2017 at 6:33 am

        Hi Joan, wonderful news! I'm so happy your family loved it! Thank you for making it. 🙂

        Reply
    13. Beth

      May 08, 2017 at 3:08 pm

      5 stars
      I made it tonight and it was delicious!!!

      Reply
      • Melissa Huggins

        May 08, 2017 at 9:20 pm

        Hi Beth, thank you so much! I'm so happy you liked it. Have a great week! 🙂

        Reply
    14. Jennifer

      March 12, 2017 at 5:21 pm

      Made this tonight and loved it! Added the cashews as well. Deff going to make it again!

      Reply
      • Melissa Huggins

        March 12, 2017 at 9:17 pm

        Hi 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 🙂

        Reply
    15. Debbie

      January 06, 2017 at 6:50 am

      I 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!

      Reply
      • Melissa Huggins

        January 06, 2017 at 10:38 am

        Hi 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! 🙂

        Reply
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