When your belly’s craving needs are in high-gear, but your mind is like, “please, don’t make me think.” Don’t worry, we’ve got you covered with this comforting classic. Incredibly easy and fast to make, this healthy, oil-free Pineapple Fried Rice is brimming with amazing flavors and wholesome ingredients. The pineapple sauce has just the right amount of Asian sweet and tanginess that takes this dish to the next level of yumminess. Pineapple, carrots, corn, peas, edamame, and rice really gives this fried rice dish tons of texture and hearty goodness. The best part is it’s ready in 30 minutes or less.
Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free
Hi there, Ameera here!
Whenever you need something quick, and you have left-over rice in the fridge, this dish really hits the spot. A perfect and easy dinner solution; this dish comes together quickly so you can have dinner on the table in 30 minutes or less. It’s a great way to get the kids to eat veggies, even the big kids (husbands, wives, significant others) love it!
We typically always have a large bowl of cooked brown rice in the fridge. This way, if we are in a pinch on time, we can pull this deliciousness together in a flash.
The pineapple makes the dish sweet, and the Asian sauce brings the tang and spiciness this dish craves. It just makes for a very flavorful dish that everyone will enjoy!
I’ll let Mom tell you more.
Hi! Robin here.
I love pineapple fried rice. This dish is so tasty, healthy, and good for you. We absolutely love it. What makes it even better is how easy it is to pull together.
Additionally, you can pretty much mix and match just about any frozen veggies you want in this dish, the key is to attempt to keep the ratios the same.
In other words, suppose you don’t want to put corn or edamame in your dish. Just place an equal amount of another veggie in the dish.
Additionally, since this is a quick dish, make sure the veggies are pretty much already at the desired amount of tenderness before moving to the next step of the recipe!
We hope you give this recipe a try, we would love to hear from you.
Delicious Asian Dishes:
- Deconstructed Asian Veggie Dumplings
- Asian Green Beans and Mushrooms
- Teriyaki Brussels Sprouts
- Vegetable Chow Mein
- Vegan Chinese Pepper “Steak”
- Orange Veggie Stir Fry
- Veggie Lo Mein
- General Tso’s Broccoli Mushroom Stir Fry
- Vegan Spicy Honey Garlic Stir Fry
- Szechuan Veggie Stir Fry
- Large ceramic-lined or non-stick skillet
Incredibly easy and fast to make, this healthy, oil-free Pineapple Fried Rice is brimming with amazing flavors and wholesome ingredients.
- ¾ cup yellow onions, small dice
- 1 carrot, julienne sliced *
- ½ cup frozen corn, thawed *
- ½ cup frozen peas, thawed *
- ½ cup frozen edamame, thawed *
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- 3 Tablespoons reduced-sodium tamari *
- 1 Tablespoon low sodium vegetable broth *
- 2 Tablespoons organic maple syrup (+/-) *
- 1 Tablespoon rice vinegar
- ½ teaspoon chili garlic sauce *
- 3 cups refrigerated cooked brown rice *
- 2 cups diced pineapple *
Optional Topping Ingredients:
- Sliced green onions
- Toasted sesame seeds
- Place the Sauce Ingredients in a bowl, mix well, set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the diced onions, sauté over medium-high heat for approximately 7 to 9 minutes to soften, then add all the remaining Base Ingredients. Sauté until the veggies reach the desired tenderness, about 3 to 4 minutes. Add a splash of water if the veggies start to stick or burn.
- Stir in the refrigerated rice and diced pineapple, stirring constantly for 1 minute, then add the Sauce Mixture, stirring constantly until everything is heated through, approximately 3 to 4 minutes.
- Serve immediately, topped with sliced green onions and toasted sesame seeds.
*Cooked and Refrigerated Rice: Cooked and refrigerated rice works best when making this dish. If you use recently cooked rice, it will be too gummy and sticky. Using cooked and refrigerated rice (preferably made the day before or earlier in the day) allows the rice to dry out enough to showcase distinct individual grains of rice making a better textured dish.
*Organic Maple Syrup: Largely dependent upon how sweet your pineapple is, you can use more or less than the recommended amount of organic maple syrup.
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Chili Garlic Sauce: We used Huy Fong Foods Chili Garlic Sauce. This brand does have a small amount of sugar. However, this brand is generally accepted by the WFPB community.
*Pineapple: You can use fresh, frozen, or canned/jarred pineapple. We used one 23.5 oz. jar of Dole Pineapple Chunks in 100% natural juices. We drained off the liquid, then cut the pineapple chunks into smaller pieces.
*Vegetables: You can pretty much use your favorite veggies in this fried rice skillet. Just make sure the veggies reach the desired tenderness before moving to Step 3 and use an equal amount substitute.
*Storage: Refrigerate and use within 4 days.
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