Description
Easy vegan pineapple fried rice made with stir-fried vegetables, sweet pineapple, brown rice, and a savory tamari sauce. Healthy, filling, gluten-free, and perfect for meal prep.
Ingredients
- 4-5 cups cooked and chilled brown rice
- 2 cups pineapple chunks
- 1 red bell pepper, diced
- 3/4 cup green peas
- 1 cup purple cabbage, shredded
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 3 tbsp tamari
- 1.5 tbsp maple syrup
- 1/2 tsp garlic powder
- 3/4 tsp hot sauce or red chili flakes
- 1/2 tsp ground ginger (optional)
- Scallions, sesame seeds, lime wedges, cilantro, and chili peppers for garnish
Instructions
- Whisk together tamari, maple syrup, garlic powder, ginger, and hot sauce in a small bowl.
- Heat a skillet and stir-fry pineapple until lightly caramelized. Remove and set aside.
- Stir-fry bell pepper and onion until slightly softened. Remove and set aside.
- Add cabbage and cook briefly until wilted.
- Add garlic and cook until fragrant.
- Add cooked rice and green peas to the skillet.
- Pour in the sauce and mix well.
- Return the pineapple, onion, and bell pepper to the skillet and toss gently.
- Garnish with cilantro, scallions, sesame seeds, and a squeeze of lime before serving.
Notes
- For an oil-free version, sauté vegetables with water or vegetable broth.
- Use brown, black, or red rice for a whole-grain option.
- Replace tamari with coconut aminos for a soy-free version.
- Leftovers store well in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian