Vegan Pineapple Fried Rice

This vegan pineapple fried rice is a quick, one-pan meal made with crispy tofu, sweet pineapple, and savory rice. It’s a great way to use leftover rice and comes together in about 30 minutes. Easily customizable with whatever vegetables or protein you have on hand.

If rice recipes are your side dish of choice, don’t miss out on our round up of favorite vegan rice recipes. Or, if the scent of pineapples makes your mouth water, try pairing this dish with our pineapple mango smoothie or creamy pineapple banana smoothie recipes!

Why This Recipe Works

• Using cold, cooked rice prevents clumping and helps it crisp properly
• Cooking tofu separately keeps it golden instead of soggy
• High heat at the end helps caramelize the pineapple slightly
• Curry powder adds depth without overpowering the dish

Key Ingredients and Substitutions

Here are the key ingredients you need for vegan pineapple fried rice and some easy substitutions, in case you’re missing anything.

• Cooked Rice – Use day-old or fully cooled rice. Fresh rice is too soft and will clump instead of frying properly. Prepared, frozen rice is a great shortcut to keep handy, too.
• Tofu – Extra-firm tofu (our favorite is the extra firm tofu from Hodo) will give you the best texture that won’t crumble while cooking or liquefy in the wok.
• Curry Powder – Mild yellow curry powder, otherwise known as Madras curry powder, is used as a way of adding more flavor without too much heat. Use your favorite, turmeric-based brand!
• Chili Powder (or Bird’s Eye Chili) – Use with caution! Bird’s eye chilies are especially potent, around the same level as a habanero. You can also swap for crushed red pepper or leave it out altogether if you’d like a milder version.
• Pineapple – Fresh gives a brighter, less sweet flavor. Canned works well but is sweeter—drain thoroughly to avoid excess moisture in the pan. You can also use canned or frozen tidbits instead. Substitute with fresh chunks of mango or peach, if pineapple is not a favorite.
• Cashews – You’ll love this crunchy finishing touch that pairs beautifully with the naturally nutty toasted flavor of the rice! If you want to make your version nut free, though, you can omit them or substitute 2 tablespoons of sesame seeds (either black or white) for the same flavor sensation.

How To Make

Pineapple fried rice is a breeze to whip up, combining sweet pineapple, crispy tofu, and crunchy cashews for a flavor-packed dish. Here’s what you’ll do to bring it all together:

Step 1: Prepare the Rice – Break apart any clumps of rice in a large bowl, or cool freshly cooked rice under a fan for 10 minutes.

Step 2: Press the Tofu – Press tofu for at least 10 minutes to remove excess moisture, then cut into ½-inch cubes.

Step 3: Cook the Tofu – Heat oil in a skillet or wok over medium-high heat. Cook tofu until golden on all sides, about 10 minutes.

Step 4: Sauté Veggies – Push tofu to the side, then add onion and bell pepper. Sauté until tender, about 2 minutes.

Step 5: Season and Fry the Rice –
Add rice to the skillet.

Step 6: Season – Add the soy sauce, sugar, curry powder, and chili powder. Mix well and adjust salt and white pepper to taste.

Step 7: Add Pineapple – Increase heat to high, stir in pineapple, and cook for a few minutes, stirring occasionally.

Step 8: Final Touches – Mix in cashews, green onions, and tomato. Cook for another 2 minutes, then taste and adjust seasonings.

Step 9: Serve – Serve hot in bowls or hollowed-out pineapple halves, garnishing with extra green onions if desired. Enjoy!

Tasty Tips for Making the Best Vegan Fried Rice

Making the best vegan fried rice is all about getting the right flavors and textures. Here are the top five suggestions that helped us the most:

1. Medium or long grain rice is best. Short grain rice is too sticky and will form large clumps where seasonings can’t penetrate. Go for grainless with cooked quinoa, millet, or barley.
2. Cook your rice well in advance and make sure it’s completely cool. Once chilled, the grains will become firmer and give you fried rice with a more satisfying, toothsome bite.
3. Use your biggest skillet or wok. Whatever you do, don’t crowd the pan! The best flavors and textures come from direct contact with a hot surface to ensure a crispy, lightly charred finish.
4. Adjust the spice. Switch up the type of curry and chili powder to try different levels of heat. If you’re all about the burn, go ahead and add hot sauce to your heart’s content.
5. Double the veggies. For an even more satisfying meal, double (or even triple) the amount of vegetables.

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