Description
Indulge in the vibrant flavors of Vegan Pineapple Fried Rice, a quick and satisfying dish that beautifully blends the sweetness of pineapple with fresh vegetables and a savory tamari sauce. Perfect for any occasion, this dish offers a delightful explosion of taste while being gluten-free and packed with nutrients. In just 30 minutes, you can create a colorful meal that not only impresses but also makes for fantastic leftovers. Ideal for busy weeknights or casual gatherings, this recipe allows for easy customization based on your preferences or what you have in your kitchen. Enjoy a plateful of tropical comfort food that everyone will love!
Ingredients
Scale
- 4–5 cups cooked brown rice (chilled)
- 2 cups pineapple chunks (fresh or frozen)
- 1 cup purple cabbage (shredded)
- 1 red bell pepper (diced)
- 3/4 cup green peas (frozen & thawed)
- 1/2 red onion (diced)
- 3 cloves garlic (minced)
- 4 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)
Instructions
- In a mixing bowl, whisk together tamari, maple syrup, garlic powder, hot sauce, and ground ginger to make the stir-fry sauce.
- Heat a cast iron skillet over medium-high heat and stir-fry pineapple chunks until caramelized. Set aside.
- Add diced bell pepper and onion to the skillet, cooking until softened. Remove and set aside with pineapple.
- Stir-fry purple cabbage for one minute; add garlic and cook until fragrant.
- Combine chilled brown rice and green peas in the skillet; pour in the prepared sauce and mix well.
- Gently fold in reserved vegetables; garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg