Vegan Pineapple Fried Rice
A vegan version of fried rice without any added eggs. This pineapple fried rice is extremely tasty. It has the perfect balance between salty, oil and sweet. The bell peppers and onions give this pineapple fried rice recipe the perfect crunch and combine well with the sweet and juice pineapple. This is the best pineapple fried rice recipe you can find!
1 ½ cup pineapple, canned, diced
2 cups brown rice, cooked
2 tbsp olive oil
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
½ tsp paprika
¼ tsp turmeric
½ tsp cumin
1 cup broccoli florets, cut in small pieces
¾ tsp salt
Cook your rice according to packaging instructions and let it cool completely. Or use left over rice that has been in the fridge. ¾ cups dry rice will yield about 2 - 2 ¼ cup of cooked rice.
Open your can of pineapples and put in a strainer. Let the juice drain completely. Reserve about 1 tbsp of the juice for this recipe.
Heat the oil in a pan over medium. Once hot add the onions and saute for 3 minutes.
Add the diced bell peppers and saute for another 4 minutes.
Meanwhile combine all spices (garlic, paprika, turmeric, cumin) in a bowl.
Add the spice to the pan and stir for 1 minute.
Add 1 tbsp of pineapple juice (canned) and broccoli to the pan and cover. Let it cook for 5 minutes.
Add cooked brown rice, drained diced pineapple and salt to it. Give it a good stir.
Serve warm with baked tofu.
This pineapple fried rice goes well with baked tofu. Adults can add 1 tbsp of chilli garlic sauce (Huy Fong Foods, INC) to spice it up a bit. Add soy sauce for more flavor if desired.
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