How long does sweet and salty pineapple fried rice [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can sweet and salty pineapple fried rice [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make sweet and salty pineapple fried rice [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is sweet and salty pineapple fried rice [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does sweet and salty pineapple fried rice [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Sweet and Salty Pineapple Fried Rice
[Vegan]

MY By: Meredith Youngson

Author Bio

Meredith is a Registered Holistic Nutritionist with a focus on plant-based health and wellness. Her... Read More

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Sweet and Salty Pineapple Fried Rice [Vegan]

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... Read More

Ingredients You Need for 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

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How to Prepare Sweet and Salty Pineapple Fried Rice [Vegan]

In a large pan or wok on medium heat, toast the sunflower seeds or cashews for 2 minutes until lightly browned. Set aside.
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.
With heat on high, add in your cold rice and cook for another 5 minutes, until lightly toasty and fragrant.
Fold in green peas and toasted seeds.
With pan still cooking on medium, pour in tamari, sesame oil, and pineapple juice, and stir thoroughly.
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.