You’re going to love digging into this richly savory fried rice with surprising bursts of tart juicy pineapple. Pile it high in your favorite bowl and serve with your favorite plant-based protein to complement the flavors, like teriyaki tofu. The addictive variety of flavors will have you making this dish again and again.

Sweet and Salty Pineapple Fried Rice [Vegan]




For the Rice:

  • 1-2 tablespoons coconut oil
  • 2 cups long grain brown rice, cooked and cooled (for best results)
  • 1/2 cup raw sunflower seeds/cashews
  • 2/3 cup frozen green peas, thawed
  • 1 large red pepper, diced
  • 2/3 cup fresh or canned pineapple chunks, juices reserved
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 bunch of green onions, green and white parts sliced thin

For the Sauce:

  • 4 tablespoons tamari or low-sodium soy sauce
  • 1/2 cup pineapple juice
  • 1/2 teaspoon sesame oil
  • Juice of 1/2 a lime
  • Hot chili sauce (such as Sriracha), to taste


  1. In a large pan or wok on medium heat, toast the sunflower seeds or cashews for 2 minutes until lightly browned. Set aside.
  2. In the same pan, heat a large dollop of coconut oil on medium-high heat. Add in the red pepper, 2/3 of green onion, and pineapple chunks, stirring occasionally, for about 5 minutes. Add in garlic and ginger, stirring again to incorporate.
  3. With heat on high, add in your cold rice and cook for another 5 minutes, until lightly toasty and fragrant.
  4. Fold in green peas and toasted seeds.
  5. With pan still cooking on medium, pour in tamari, sesame oil, and pineapple juice, and stir thoroughly.
  6. Season with as much chili sauce as you can handle, the juice of half a lime, and the rest of the green onions. Adjust with a pinch of salt or more lime, if needed, and serve.


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