THAI PINEAPPLE FRIED RICE RECIPE (VEGAN)
This Thai pineapple fried rice is one of my favorite recipes for busy days! It’s super easy to make, healthy, and so yummy. Plus, it’s SO colorful! Eating this pineapple rice will be like taking a trip to Thailand!
The recipe for this Thai pineapple fried rice reminds me so much of our last trip to Thailand and sunny days at the beach! It was one of my favorite meals there and of course I had to make my own homemade version as soon as I got back home.
WHY THIS THAI PINEAPPLE FRIED RICE WORKS:
- The pineapple provides this fried rice with juicy sweetness.
- Curry powder and soy sauce add flavor and spiciness.
- Red bell pepper and carrots give it some nice crunch and color.
- Green onions and fresh cilantro leaves provide it with even more flavor and freshness.
- Green peas add some nice protein.
- Leftover rice does not only make this pineapple fried rice recipe easier but it also does not clump together like freshly cooked rice would.
THIS PINEAPPLE RICE IS:
- vegan
- gluten-free if you use tamari instead of soy sauce
- light and healthy
- so delicious – I just love its sweet and tangy taste!
- super easy to make
- ready in only 15 minutes.
- a great side or even a whole meal just by itself.
- perfect for busy weeknight dinners
- great for hot summer days
- the perfect meal for Thailand fans like me
You need:
- basmati rice (it’s best with cooked rice from the day before)
- one onion
- garlic
- carrots
- bell pepper
- frozen peas
- fresh pineapple chunks
- cashews
- soy sauce
- curry powder
- green onions
- salt and black pepper
- red pepper flakes
- fresh cilantro
Ingredients
- 1 cup Basmati rice (equals 3 cups cooked rice)
- 1 onion, chopped
- 3 cloves of garlic, chopped
- 1 tablespoon oil
- 2 carrots, cut into thin sticks
- 1/2 red bell pepper, cut into thin sticks
- 1/2 cup frozen peas
- 1/2 cup cashews
- 1 tablespoon soy sauce
- 1 tablespoon curry powder
- 1 cup pineapple, cut into small pieces
- 2 green onions, cut into rings
- salt, to taste
- black pepper, to taste
- red pepper flakes (optional)
- fresh cilantro (optional)
Instructions
- I like the Thai pineapple fried rice best with left-over rice from the day before. So cook the rice according to the instructions on the package and store it in an air-tight container in the fridge until you use it. Cook the frozen peas for about 7 minutes.
- In a large pan, heat the oil and sauté the onion for about 3 minutes. Then add the garlic, the carrots, and the bell pepper. Cook for 3 minutes.
- Then stir in the cooked rice and season with the curry powder and the soy sauce. Next, add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
Notes
- This Thai fried pineapple rice is best when you use left-over rice from the day before. Unlike freshly cooked rice, chilled leftover rice doesn't clump together or become mushy when being fried.
- Make sure the pineapple you use for this recipe is ripe. Check out this article that tells your more about how to find out if a pineapple is ripe.
- For a gluten-free version use tamari instead of soy sauce.
- If you want you can also add some protein to this pineapple fried rice. I saw that they sometimes add chicken or shrimps in Thailand. My vegan suggestions are fried tofu or tempeh.
- Prep all ingredients before you start the actual cooking process. The fried rice comes together super quickly, so you won't have much time for chopping once you've started cooking.
- If you're looking for a healthier version, you can also substitute the white basmati rice with brown rice. This would also be a good choice for people suffering from diabetes as brown rice has a way better glycemic index.
- This recipe works best in a wok or in a cast iron skillet.
