Thai Pineapple Fried Rice
This plant-based fried rice recipe is oil-free and easy to follow. You can prepare it in under 30 minutes, making it perfect for a quick, tasty weeknight dinner incorporating leftover brown rice. The natural sweetness of the vegetables and pineapple pairs beautifully with the savory spices, creating a perfect balance of taste and texture. You can use any vegetables on hand, making this recipe versatile and adaptable to your preferences.
Prep: 15 mins
Cook: 10 mins
Yield: 4 servings
Ingredients
Ingredients
Rice
- 3 cups cooked brown jasmine rice, preferably leftover and chilled
- ½ cup diced onion
- ½ cup diced red bell pepper
- ½ cup diced carrots
- ½ cup diced grape tomatoes
- 4 garlic cloves, minced
- ¼ tsp ground turmeric
- 2 tsp curry powder
- 1 cup broccoli florets, blanched (see tips)
- ¾ cup fresh pineapple, cut in ½-inch cubes
- ½ cup sliced green onions, plus more for garnishing
- ¼ cup toasted sesame seeds
- ¼ cup roasted cashews (optional, see tips)
- ¼ cup chopped cilantro (optional)
Sauce
- 3 Tbsp low-sodium tamari
- 1 Tbsp coconut sugar or date paste
- 2 garlic cloves, minced
- 1 Tbsp Thai sweet or garlic chili sauce
Instructions
Instructions
- 1. In a medium bowl, combine the sauce ingredients and set aside.
- 2. In a heated pan, sauté the onions for 3 minutes.
- 3. Add the bell peppers, carrots, tomatoes, garlic, turmeric, and curry powder and sauté for 3 minutes.
- 4. Add the sauce and the cooked brown rice and sauté for 3 minutes.
- 5. Add the broccoli and cook for another minute.
- 6. Add the pineapple, green onions, sesame seeds, cashews (if using), and cilantro (if using). Serve immediately.
Cooking Tips
Cooking Tips
- 1. To blanch the broccoli, bring a pan of water to a boil. Have a bowl of iced water ready along with a strainer. Cook the broccoli in the boiling water for 1 minute before plunging it in the bowl of iced water using a slotted spoon. Drain and set aside.
- 2. Add baked tofu or tempeh, or cooked edamame for a tasty variation.
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