A delicious vegan twist on the classic Thai pineapple fried rice, combining the sweetness of pineapple with savory flavors and colorful vegetables.
Ingredients:
- 2 cups cooked jasmine rice, cooled
- 1 cup diced pineapple
- 1/2 cup diced bell pepper any color
- 1/2 cup diced carrot
- 1/2 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon coconut oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro optional
- 1/4 cup roasted cashews optional
Instructions:
Heat coconut oil in a large skillet or wok over medium-high heat
Add garlic and onion, saut until fragrant
Add bell pepper, carrot, and peas
Cook until vegetables are tender but still crisp
Push vegetables to one side of the skillet, add sesame oil to the other side
Add cooked rice to the skillet, breaking up any clumps
Drizzle soy sauce over the rice and toss to combine with the vegetables
Add diced pineapple and stir well, cooking for another 2-3 minutes
Remove from heat and stir in green onions
Garnish with cilantro and roasted cashews if desired
Serve hot and enjoy
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