Ready to make the perfect vegan pineapple fried rice? This recipe is flavorful, fun to make, and checks many boxes. It’s dairy-free, plant-based, vegetarian, and can easily be made gluten-free. Print off the recipe below and give this vegetarian pineapple fried rice a try this week!
Whether it’s the supporting actor or the star of the show, fried rice is always welcome on my table. It’s one of the most popular orders for Chinese takeout, and it’s not surprising why. Packed full of vegetables, lightly crisped from the wok, it goes with everything. Fried rice goes well beyond the boundaries of Chinese cuisine, however, with different versions of the concept found across all of Asia. In the case of Thai Pineapple Fried Rice, juicy pieces of fresh pineapple sweeten the deal, in bright contrast to the spicy base. Toasted cashews add an extra crunchy, crave-worthy finishing touch.
This recipe from Vegan Asian: A Cookbook: The Best Dishes from Thailand, Japan, China and More Made Simple by Jeeca Uy proves that you can easily experience a whole world of flavors, right from the comfort of your own home. Enjoy a relaxing staycation and dig into this fresh culinary adventure!
The foundation of our recipe, plan in advance to have cooked and cooled rice ready to go for when the craving strikes. Prepared, frozen rice is a great shortcut to keep handy, too.
Extra-firm tofu will give you the best texture that won’t crumble while cooking or liquefy in the wok. Press out additional liquid before stir frying for a perfect sear, every time. Curry Powder – Mild yellow curry powder, otherwise known as Madras curry powder, is used as a way of instantly adding complex layers of flavor without too much heat. No two blends are exactly alike, but it gets its sunny color from turmeric, and is flavored with some blend of coriander, cumin, mustard seeds, fenugreek, black pepper, fennel, cinnamon, cardamom, and chilies. Chili Powder or Bird’s Eye Chili – Use with caution! Bird’s eye chilies are especially potent, around the same level as a habanero, but concentrated into a much smaller package. This is more authentic for Thai food, but simple chili powder might be easier to find in the US.
Botanically speaking, pineapples are neither a pine nor an apple, but actually a cluster of many berries that have grown together. That may sound strange, but what isn’t confusing is how great they taste! Fresh is always ideal when possible, but it can be a pain to break down, so there’s nothing wrong with using canned or frozen instead.
You’ll go nuts for 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 for the same flavor sensation.
The real beauty of fried rice is that there are no hard and fast rules. Use the basic formula to come up with you very own unique stir fry creations.
Use any whole grains instead of rice, or a mixture to add an irresistible variety of textures. Cooked quinoa, millet, and barley are just a few of my favorites.
Go grainless! On the other hand, you can skip the grains altogether in favor of low-carb cauliflower rice. Just be sure to cook it a bit less than you would regular rice, so it doesn’t become mushy.
Eat your veggies the easy way, by doubling or tripling the quantities, and mixing up the inclusions. There’s no shame in frozen mixed vegetables, too, since a ready-made blend makes the prep work effortless.
Play with fire, or at least, fiery flavors with potent spices. 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.
Jeeca (short for Jessica) Uy is the creator of the popular vegan food blog, The Foodie Takes Flight. Growing up in a Filipino-Chinese household, her recipes are inspired by heritage, as well as her worldly travels. Beyond sharing a taste of home, she strives to inspire other people to adapt a healthier and more sustainable lifestyle by making veganism more approachable and accessible to all. You can find Jeeca’s cooking videos on YouTube and more mouth-watering content on Instagram.
This delicious vegan pineapple fried rice recipe was excerpted with permission from Vegan Asian: A Cookbook by Jeeca Uy. Many thanks to our recipe testers Lexia Cicone and Joan Cehn for trying this veggie fried rice recipe and giving it a thumbs-up! Article written with support from Hannah Kaminsky. Please note that this article may contain affiliate links which supports our work at World of Vegan.