Wanna join our club? It’s called The Fried Rice For Life Club!
There are few things we love more, food-wise, than fried rice. It’s a great way to repurpose leftover rice from previous night dinners and hearty enough to be a one-pot, complete meal—rice, veggies, and protein (optional).
Sometimes, especially at the beginning of the work week, I find myself mentally and physically exhausted. My mind and body aren’t functioning enough to figure out and prepare three parts of a meal so really love that fried rice is a one-and-done situation.
Plus you never have to follow a recipe. Whatever leftover vegetables you’ve got on hand, add ‘em in.
Then you can plop down on the couch with your person (and/or furry friends), with a filling meal, and just relax. Ain’t nothing better?
So to mix up our fried rice night this week we took a stab at one of our Thai favorites—Pineapple Fried Rice.
Crunchy vegetables scattered amongst warm, seasoned rice with bites of fresh, juicy pineapple that burst in your mouth.
At this point there’s no turning back. Autumn is upon us. Although you can keep those summer vibes alive with the pineapple addition in this dish.
Why yes, I’d like another big bowl of this golden delight!
Obviously a pineapple boat is optional but makes for an impressive looking presentation. Though pineapple fried rice is vibrant enough to be impressive on its own.
Gluten-Free, Vegan Pineapple Fried Rice
Ingredients
- 1 cup dry Basmati rice
- 2 cups water
- 2 tbsp oil, divided
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 carrots, grated
- 1 red bell pepper, chopped
- 1/2 cup peas, drained
- 1-2 tbsp tamari (or GF sauce soy)
- 1 tbsp curry powder
- 1/2 cup cashews
- 2 scallions,
- 1 cup pineapple, chopped into small pieces
- 1 tsp red pepper flakes, additional to taste
- salt + pepper to taste
- Sriracha or gongujang for additional spice (optional)
Note: Feel free to cook and add a protein of your choice in when you add the pineapple pieces.
Directions
- Bring 2 cups of water to boil. Add rice, cover, reduce to simmer for 20 minutes or until water has evaporated.
- Uncover, fluff and allow rice to dry for an hour, or in the fridge overnight, before frying.
- In a large wok or pan, heat the oil over medium heat and sauté the onion until they soften.
- Add garlic, carrots, pepper to the pan. Cook for roughly 4 minutes to allow to soften. Stirring often.
- Stir in cooked rice, tamari, and curry powder.
- Continue cooking until the rice crisps to preference.
- Lastly, add pineapple pieces, peas, scallions, cashews, and red pepper flakes.
- Season with salt and pepper to taste.
- Stir until well combined, careful not to mush the cooked peas.
- Serve immediately.
