Vegan Pineapple Fried Rice

Pineapple fried rice is a vegan style dish made with brown rice for nutritional density. Along with a combination of vegetables, herbs, spices and some papaya to yield a sweet edge. A meal that comes together in just 30 minutes.

I'm a huge fan of making rice dishes especially ones that can easily be converted from a side dish to a complete meal.

This recipe is a perfect example of how to whip up something exotic and delicious using combination of fruit, rice, vegetables and herbs/spices.

Although this isn't an authentic east Asian cuisine, those of you who are familiar with foods across the world will have recognised the influence.

The influence is particularly noted from the use of fruit along with ingredients like ginger, sesame oil, garden peas, onions and bell peppers.

These are ingredients that you would find in a stir fried rice dish. There's something heavenly when it comes to a  delicious, one pot meal combined with exotic fruit and rice, I cannot quite put my finger on it yet.

Reasons to make this recipe

• Budget friendly/cost efficient
• Better then take out/take away
• You have the advantage of using whatever you like.
• It's a great way of using up any leftovers
• High in fibre and complex carbohydrates
• It's a one pot recipe
• Perfect for a family - think weeknights/meal prep
• You can freeze any leftovers

The steps

• Heat a large wok or heavy duty frying pan over medium heat for 30 seconds before proceeding to melt the coconut oil while rotating the pan.
• Add the turmeric first to release the flavour before adding in the onion, scallion, garlic and ginger. Saute until the onions are soft, this should take roughly one minute to achieve.
• Meanwhile pour in the bell peppers and garden peas, fold them into the sauteed onion mixture. Stir occasionally until the veggies are soft in texture.
• Now add the pineapple and papaya to the wok along with the cold rice. Combine, coat and stir the entire contents as it slowly begins to take on a yellow hue from the turmeric.
• Drizzle the coconut aminos and sesame oil into the wok and flip once or twice.
• Then season with thyme, white pepper, pink salt before stir thoroughly to deepen the flavour.
• Serve accordingly and add more seasoning if required.

Frequently asked questions

Where can you buy papaya?

You can find papaya in markets that are frequented by the demographic groups that consume it the most (Caribbean/Asian areas).

Here in the UK some commercial supermarkets like Asda and Tesco sell it too (albeit more expensive)

Can you still make the recipe if the rice hasn't been cooked in advanced?

Yes, the most important thing is using cold rice but this can still be achieved using a fast track method.

Cook the brown rice accordingly then spread the rice out on a lined baking tray. Once the rice is cool, wrap it over in saran (cling film), transfer it to the freezer and allow it to get completely cold (not frozen).

What other ingredients can you add?

As if there isn't enough goodness going into this vegan dish, Feel free to add the following;

• Raisins
• Cashew nuts
• Tofu
• Green beans
• Bamboo shoots

Notes and tips

• If you suffer from bloating or any other gastrointestinal difficulties then you will need to soak the rice in lime water (2 tbsp) overnight as this will ease digestibility.
• Don't forget to check out my guide on How to Fix Rice should you experience any problems.
• Refrigerate any leftovers and eat within 2 days or freeze for up to a month.
• It's okay to complete this dish with vegan protein i.e Tofu Scramble, legumes or any type of mock meat like banana blossoms.
• Cook the rice ahead of time, this is important to allow the rice grains to be cold enough to have rid the rice of any moisture (the texture of soft rice, won't work) I prefer to do this overnight where possible but my FAQ section covers a fast track method.
• You can use a whole fresh pineapple if you want to or use a large can of pineapple. Be sure to strain off the juice and use it in this Pineapple Punch.
• Feel free to add or switch up the ingredients to suit your taste buds or what is available to hand.

Rice side dishes

• Okra Rice
• Pumpkin Rice
• Vegan Turmeric Rice
• Arroz Con Coco
• Toasted Caribbean Coconut Rice

Recipes with rice or papaya

• Papaya and Pineapple Smoothie
• Papaya Chia Pudding
• Pineapple Chow
• Grilled Pineapple Slices

**Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

Vegan Pineapple Fried Rice

Pineapple fried rice is a vegan style dish made with brown rice for nutritional density. Along with a combination of vegetables, herbs, spices and some papaya to yield a sweet edge. A meal that comes together in just 30 minutes.

5 from 6 votes

Print Pin Rate

Course: Main Entree

Cuisine: Asian

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 491kcal

Author: Charla

Ingredients

• ▢ 3 cups brown rice cooked and chiiled (570g)
• ▢ 1 large papaya peeled and cubed
• ▢ 8 oz can of 100% pineapple chunks only strain the juice (227g)
• ▢ ½ cup of garden peas organic and local if possible (73g)
• ▢ 1 cup of mixed bell peppers sliced (150g)
• ▢ 1 medium sized onion chopped
• ▢ 3 small scallion chopped
• ▢ 1 tablespoon of coconut aminos (or use organic soy)(15g)
• ▢ 3 garlic cloves minced
• ▢ 1 teaspoon of turmeric (5g)
• ▢ 1 teaspoon of fresh ginger minced (5g)
• ▢ ½ teaspoon of white pepper (3g)
• ▢ 1 ½ teaspoon of sesame seed oil (8g)
• ▢ 2 tablespoon of coconut oil or olive oil (30g)
• ▢ 1 teaspoon of thyme dried (5g)
• ▢ himalayan pink salt to taste

Instructions

• Heat a large wok or heavy duty frying pan over medium heat for 30 seconds before proceeding to melt the coconut oil while rotating the pan.
• Add the turmeric first to release the flavour before adding in the onion, scallion, garlic and ginger. Saute until the onions are soft, this should take roughly one minute to achieve.
• Meanwhile pour in the bell peppers and garden peas, fold them into the sauteed onion mixture. Stir occasionally until the veggies are soft in texture.
• Now add the pineapple and papaya to the wok along with the cold rice. Combine, coat and stir the entire contents as it slowly begins to take on a yellow hue from the turmeric.
• Drizzle the coconut aminos and sesame oil into the wok and flip once or twice.
• Then season with thyme, white pepper, pink salt before stir thoroughly to deepen the flavour.
• Serve accordingly and add more seasoning if required.

Notes

• If you suffer from bloating or any other gastrointestinal difficulties then you will need to soak the rice in lime water (2 tbsp) overnight as this will ease digestibility.
• Don't forget to check out my guide on How to Fix Rice should you experience any problems.
• Refrigerate any leftovers and eat within 2 days or freeze for up to a month.
• It's okay to complete this dish with vegan protein i.e Tofu Scramble, legumes or any type of mock meat.
• Cook the rice ahead of time, this is important to allow the rice grains to be cold enough to have rid the rice of any moisture (the texture of soft rice, won't work) I prefer to do this overnight where possible but my FAQ section covers a fast track method.
• You can use a whole fresh pineapple if you want to or use a large can of pineapple. Be sure to strain off the juice and use it in this Pineapple Punch.
• Feel free to add or switch up the ingredients to suit your taste buds or what is available to hand.

Nutrition

Calories: 491kcal | Carbohydrates: 142g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Sodium: 366mg | Potassium: 854mg | Fiber: 10g | Sugar: 24g | Vitamin A: 2190IU | Vitamin C: 116mg | Calcium: 102mg | Iron: 4mg

Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!