Pineapple fried rice is an old favorite take out dish of mine. This vegan version is a little bit healthier than the restaurant version and comes together in less time than it takes a food delivery to get to your doorstep.
Pineapple Fried Rice: Variations
Pineapple fried rice (or any fried rice recipe, really) is a great way to use up leftover rice. You can serve it up as a main dish or as a side.
By all means, don’t feel bound by the vegetables listed below. You can use any veggies that you have in the fridge and/or the freezer. This version is delicious, but I encourage you to turn this into a fridge dump dish!
Mixing up the veggies in this dish is all about timing. Start with your hardiest vegetables, then add the veggies I think of as “medium hard,” then add the soft veggies:
- Start sauteeing “hard” veggies, like onion, green pepper, garlic, ginger, and carrots first. Cook until they begin to soften.
- Add the medium-hard veggies, like mushrooms, zucchini, and broccoli. Cook those until they begin to soften.
- Add the rice along with the soft veggies, like kale, spinach, and frozen peas or corn, and cook until the last round of veggies are fully cooked, which should happen very quickly.
My version of pineapple fried rice doesn’t have any medium-hard veggies, which conveniently reduces the number of steps.
You can also add tofu to this dish, if you like. If you want to add tofu, marinate it in a little bit of soy sauce and rice vinegar before you prep the rest of your ingredients, then add it to the pan with the hard veggies or air fry it while everything else cooks.
If you do cook it in the pan with the rest of the fried rist, just be sure to stir gently, so the cubes won’t break up too much.
That’s really it! Do a quick survey of your fridge and freezer, read over the steps below, and make yourself some pineapple fried rice, y’all!
Pineapple Fried Rice
- 1 tablespoon toasted sesame oil
- 2 carrots - chopped
- 2 cloves garlic - minced
- 1 tablespoon minced ginger
- 1 8 oz can crushed pineapple in juice - not drained
- 2 cups cooked rice
- 1 cup frozen peas
- 2 cups finely chopped kale
- 2-3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- water - if needed
- roasted cashews - optional
- Sriracha sauce - optional
- Heat the oil on medium high in a large skillet or wok, and cook the carrots, garlic, and ginger until the carrots begin to soften. Around 5-7 minutes.
- Add all of your remaining ingredients except the water, cashews, and Sriracha, and cook, stirring constantly, until the rice softens and heats through and the kale turns bright green. If things get dry, add water by the tablespoon to keep everything from sticking.
- Serve topped with cashews and Sriracha sauce.