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Vegan Pineapple Fried Rice Recipe
Ingredients
- 1 tablespoon toasted sesame oil
- 2 carrots chopped
- 2 cloves garlic minced
- 1 tablespoon minced ginger or 1 teaspoon ground ginger
- 1 8 oz can crushed pineapple in juice not drained
- 2 cups cooked rice
- 1 cup frozen peas
- 2 cups chopped kale or chopped green vegetable of your choice
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- water if needed
- roasted cashews optional
- sriracha sauce optional
Instructions
- 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.
Notes
This is a great recipe for leftover rice, and don't feel bound by the vegetables listed. You can use any veggies that you have in the fridge and/or the freezer. Add harder veggies at the beginning, with the carrots, and quicker-cooking veggies later, when you add the rice to the pan.
This serves 4 people as a side or 2 as an entree. Nutritional information is for a side dish.
Servings 4 servings
Nutrition
Calories: 232kcal | Carbohydrates: 42g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 545mg | Potassium: 433mg | Fiber: 5g | Sugar: 12g | Vitamin A: 8748IU | Vitamin C: 53mg | Calcium: 126mg | Iron: 2mg
