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Pineapple Fried Rice

Yield
Servings
Prep time
30 mins
Courses
Entrée | Vegetables
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free
Source

Adapted from The Garden of Vegan cookbook, by Tanya Barnard and Sarah Kramer.

Description

Here’s a crucial tip: don’t use hot rice!! This is the perfect dish to use on that day old rice you have lying around in the fridge. I highly recommend using short grain brown rice- it gives it a sumptuous, chewy texture.

Ingredients

1 red onion (small, chopped)
1 Tsesame oil
1 Tbraggs (or 2 tsp soy sauce)
2 crice (cooked and cooled)
3 cpineapple (chopped, reserve juices for later)
1 tomato (small, chopped (optional))
2 Traisins
1 tcurry powder
1⁄2 tturmeric
1⁄8 tsalt
1⁄8 tpepper
2 Tcilantro (fresh, chopped)

Instructions

In a large saucepan or wok, heat the sesame oil over medium high heat. Add the chopped onion and sauté until the onions become translucent. Add this point, add the Braggs/soy sauce, rice, pineapple, tomato, raisins, curry and turmeric. Reduce heat to medium. Mix thoroughly and cook for 5-7 minutes, turning frequently (a wooden rice paddle works extremely well!). If you want a fruitier rice, add some of your reserved pineapple liquid at this point- it will infuse the rice with an extra bit of tropical flavor. Once all the ingredients are heated through. Season with your salt and pepper, and serve with a pretty sprinkling of cilantro.