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Vegan Pineapple Fried Rice in 20 minutes
This Vegan Pineapple Fried Rice has got it all – sweet, savoury and sour! It’s not a spicy one, but you can always add a sprinkling of chilli flakes to the dish if you’d like it a bit spicy. You'll need just 12 ingredients and 20 minutes to bring this to life!
Course Dinner
Cuisine Thai
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 4
Calories 467 kcal
1 onion – chopped 3 cloves garlic – crushed 180 g pineapple chunks 100 g baby corn – cubed 100 g green beans – cubed 1 red pepper – cubed ½ cup cashews 2 teaspoon turmeric powder 2 teaspoon curry powder 4 tablespoon soy sauce 1 teaspoon sugar 300 g Jasmine Rice (800g cooked weight)
Cook the rice according to packet instructions (if you're not using leftovers).
300 g Jasmine Rice
Fry off the onion in a wok, over a medium high heat.
1 onion
Add the garlic in for a minute, once the onions are translucent.
3 cloves garlic
Then add in the turmeric and curry powder, stir for another minute to get the spices fragrant.
2 teaspoon turmeric powder, 2 teaspoon curry powder
Put the rest of the veggies, pineapple and cashews into the wok and stir well. Keep cooking for around 2 minutes.
180 g pineapple chunks, 100 g baby corn, 100 g green beans, 1 red pepper, ½ cup cashews
Season with the soy sauce, and add in the sugar.
4 tablespoon soy sauce, 1 teaspoon sugar
Pop the rice into the wok and combine with everything until the rice takes on the vibrant yellow colour of the turmeric.
Serve in a pineapple bowl (if you like – instructions in the blog) and enjoy!
If using cooked rice, it will be around 900g. White rice triples in weight when cooked.
You can use canned pineapple if you don't have fresh.
Calories: 467 kcal | Carbohydrates: 87 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Sodium: 1017 mg | Potassium: 547 mg | Fiber: 5 g | Sugar: 13 g | Vitamin A: 1203 IU | Vitamin C: 50 mg | Calcium: 67 mg | Iron: 4 mg