Pineapple Vegetable Fried Rice
A vibrant vegan fried rice bursting with pineapple, veggies, and zesty flavor — tropical, colorful, and comfort food in disguise.
Ingredients
- 2 cups cooked and cooled jasmine rice day-old is best
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- ½ onion chopped
- ½ cup carrots diced
- ½ cup bell peppers red or yellow, chopped
- ½ cup green peas
- 1 cup fresh pineapple chunks
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- ½ teaspoon chili flakes optional
- ¼ teaspoon turmeric powder for color and glow-up
- Salt and pepper to taste
- 2 tablespoons chopped green onions for garnish
- 1 tablespoon toasted cashews optional but fabulous
Instructions
- Heat sesame and vegetable oil in a wok over medium-high heat.
- Add garlic and onion; sauté until golden and aromatic.
- Toss in carrots, peas, and bell peppers; stir-fry until slightly tender.
- Add the pineapple chunks and cook for a minute to caramelize slightly.
- Add rice and mix until everything looks evenly golden and happy.
- Pour in soy sauce, vinegar, turmeric, and chili flakes; stir until coated.
- Season with salt and pepper, then toss in cashews if you’re feeling fancy.
- Garnish with green onions and serve immediately — with vacation vibes only.
Notes
-
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 8 g
- Saturated Fat: 1.5 g
- Carbohydrates: 68 g
- Fiber: 5 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 42%
- Vitamin A: 18%
- Iron: 9%
- Magnesium: 10%
- Calcium: 6%
Additional Notes / Tips
- Use day-old rice — fresh rice turns mushy faster than bad relationships.
- For extra flair, serve it in a hollowed-out pineapple (because presentation matters).
- Add tofu or tempeh for a protein upgrade.
- Don’t skip the turmeric — it gives that dreamy golden color.
- Pair it with iced green tea or coconut water for the full tropical fantasy.